Spiced rice and chickpea soup
( SERVES 4 )
- Heat the oil in a saucepan over medium heat Add the onion and cook for 5 minutes or until softened. Add the garlic, cumin and coriander and cook for a further 1 minute.
- Add the rice, tomatoes and stock and cook for 25 minutes or until the rice is al dente. Add the chickpeas and cook for 1 minute or until heated through.
- Spoon into bowls, top with yoghurt and coriander leaves and serve with the bread. To make crispy Lebanese bread, brush the bread with olive oil. Place on a baking tray and cook in a 200C oven for 5-8 minutes or until crisp.