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Chickpea and Rice Soup Recipe

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4.2 from 2 reviews

A hearty and comforting Chickpea and Rice Soup made with fresh vegetables, aromatic herbs, and a touch of lemon for brightness. This vegetarian soup is packed with protein and fiber, perfect for a nutritious and satisfying meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Herbs

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

Liquids & Broth

  • 2 tablespoons olive oil
  • 8 cups vegetable broth
  • 2 tablespoons fresh lemon juice

Grains & Legumes

  • 1 cup white rice, rinsed
  • 2 15-ounce cans chickpeas, rinsed and drained

Seasonings

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

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Then stir in the minced garlic, bay leaf, dried thyme, kosher salt, black pepper, and crushed red pepper flakes. Cook for 30 seconds until fragrant.
  2. Toast the Rice: Add the rinsed white rice to the pot and stir constantly for 2 minutes. This toasting step helps bring out a nutty aroma and enhances the flavor of the rice in the soup.
  3. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and cook for 20 minutes, or until the rice is tender.
  4. Add Chickpeas and Finish: Stir in the rinsed and drained chickpeas, freshly chopped parsley, and the fresh lemon juice. Let the soup simmer together for 5 more minutes to meld the flavors.
  5. Final Touches: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt or pepper as desired before serving.

Notes

  • Rinsing the rice before cooking helps remove excess starch and prevents the soup from becoming too thick or gummy.
  • For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
  • This soup can be made in advance and reheated; the flavors deepen after sitting overnight.
  • For a gluten-free version, ensure the vegetable broth used is certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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