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Chickpea and Rice Soup Recipe

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4.1 from 12 reviews

This comforting Chickpea and Rice Soup is a hearty, nourishing dish that combines tender vegetables, protein-rich chickpeas, and fluffy rice in a flavorful vegetable broth. Enhanced with garlic, herbs, and a touch of lemon juice, it offers a perfect balance of warmth and brightness, making it an ideal meal for any day.

Ingredients

Vegetables & Aromatics

  • 1 yellow onion, chopped
  • 1 large carrot, diced
  • 1 celery rib, diced
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/3 cup freshly chopped parsley

Spices & Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Dash of crushed red pepper flakes

Other Ingredients

  • 2 tablespoons olive oil
  • 8 cups vegetable broth
  • 1 cup white rice, rinsed
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, and diced celery and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the minced garlic, bay leaf, dried thyme, kosher salt, black pepper, and crushed red pepper flakes, cooking for 30 seconds until fragrant.
  2. Toast Rice: Stir in the rinsed rice and cook while stirring constantly for 2 minutes. This allows the rice to toast lightly, releasing a nutty aroma that adds depth to the soup.
  3. Add Broth and Simmer: Pour the vegetable broth into the pot, increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Cover the pot and cook for 20 minutes, or until the rice is tender and fully cooked.
  4. Add Chickpeas and Final Flavorings: Stir in the rinsed and drained chickpeas, freshly chopped parsley, and lemon juice. Let the soup simmer for an additional 5 minutes to allow flavors to meld.
  5. Finish and Serve: Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot for a warm, satisfying meal.

Notes

  • You can substitute white rice with brown rice, but cooking time might increase.
  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • This soup stores well in an airtight container in the fridge for up to 3 days.
  • For added protein, consider stirring in some cooked shredded chicken or turkey.
  • Use fresh herbs like thyme and parsley for enhanced flavor if available.

Find it online: https://glowcooks.com/chickpea-and-rice-soup-recipe/