Tomato Garbanzo Soup with Rice

Total Time

45 Minutes

Servings

6

Ingredients

• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 cup water
• 1/2 cup uncooked long grain white rice
• 2 large carrots, thinly sliced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chilli powder
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15 ounce) can chickpeas

Instructions

1. Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chilli powder, red pepper, salt, and black pepper.
2. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
3. Mix the chickpeas into the pot, and continue cooking 5 minutes, until heated through.