How to make
Finely chop or grate the onion and tomato with a pinch of sugar. Fry them for 5 minutes in a pot with 3 1/3 tbsp (50 ml) of oil.
Pour in the water, add the bay leaf and salt and increase the heat to boil.
During this time, wash the rice in some water and when the liquid evaporates, pour it into the soup. Boil for about 20 minutes, by reducing to medium heat.
While the rice is cooking, strain the chickpeas from the liquid in the tin and wash them well.
Pour them into the soup along with the butter and cook for another 1-2 minutes.
Serve the rice soup immediately, while it's hot, sprinkled with freshly ground black pepper and lemon juice. Garnish with lemon slices and fresh basil leaves.
Note: This soup is served and eaten immediately, because there is more rice in it and if it's left longer it will absorb the broth and swell a lot. If the whole amount of chickpea soup is not going to be consumed at the moment, it is best to add less rice, so that you have soup left for the next day.
Enjoy my economical rice soup with chickpeas!
