This soup has a wonderful combination of flavors and textures. It travels well to work and is good either hot or cold. I use bulgher.
Aromatic Middle Eastern Soup
From EatingWell: January/February 1996
Infusing canned broth with spices creates a heady aromatic broth that is the perfect base for this simple soup.
3 Reviews for Aromatic Middle Eastern Soup
This was an extremely delicious. I thought it would be a light and brothy soup but it packed a bold punch and the chickpeas, rice and onions made for a hearty meal. I paired it with a pomegranate spinach salad for a nice balance.