Chickpea and Rice Soup (Printable Version)
A warm blend of chickpeas, rice, and vegetables simmered for a hearty, comforting dish.
# What You'll Need:
→ Vegetables
01 -
1 yellow onion, chopped
02 -
1 large carrot, diced
03 -
1 celery rib, diced
04 -
4 garlic cloves, minced
05 -
1 bay leaf
06 -
1/3 cup freshly chopped parsley
→ Liquids and Oils
07 -
2 tablespoons olive oil
08 -
8 cups vegetable broth
09 -
2 tablespoons fresh lemon juice
→ Grains and Legumes
10 -
1 cup white rice, rinsed
11 -
2 cans (15 ounces each) chickpeas, rinsed and drained
→ Spices and Seasonings
12 -
1 teaspoon dried thyme
13 -
1 teaspoon kosher salt
14 -
1/2 teaspoon black pepper
15 -
Dash of crushed red pepper flakes
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 to 7 minutes.
02 -
Stir in garlic, bay leaf, thyme, salt, black pepper, and crushed red pepper flakes. Cook for 30 seconds until fragrant.
03 -
Add rinsed rice and stir constantly for 2 minutes until lightly toasted and aromatic.
04 -
Pour in vegetable broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 20 minutes until rice is tender.
05 -
Stir in chickpeas, parsley, and lemon juice. Simmer for 5 minutes to blend flavors.
06 -
Remove bay leaf. Taste and adjust seasoning as needed before serving.
# Additional Notes:
01 -
For enhanced flavor, allow the soup to rest for 10 minutes off the heat before serving.