A hearty and flavorful soup combining the richness of tomatoes with the earthy taste of chickpeas, enhanced with aromatic spices.
Heat the butter in a saucepan over medium heat until melted.
Use medium heat to avoid burning the butter and ensure even melting.
Add the chopped onion and sauté until it becomes translucent.
Stir occasionally to prevent the onion from sticking to the pan.
Stir in the minced garlic, chopped cilantro, cumin, and allspice, and cook for another minute.
Adding the spices at this stage helps to release their flavors.
Add the chickpeas, chopped tomatoes, water, and rice to the saucepan.
Ensure the rice is evenly distributed in the liquid for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Serve the soup hot, garnished with additional cilantro if desired.
Serving the soup immediately ensures the best texture and flavor.
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