Chickpea and Rice Soup
This nourishing Chickpea and Rice Soup is the ultimate no-fuss winter warmer. Made in one pot with pantry staple ingredients, it's a feel-good, fill-you-up soup the whole family will love.
Servings: 5
Equipment
- Large Stock Pot or Dutch Oven
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 1/2 cups)
- 2 medium carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 5 garlic cloves, minced
- 1 Tbsp. freshly grated ginger (sub 1 1/2 tsp. ground ginger)
- 3/4 tsp. ground turmeric
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 6 sprigs fresh thyme
- 3/4 cup long grain white rice
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1.5 qt. (6 cups) vegetable broth (sub chicken broth if not making vegetarian)
- 1/2 cup frozen green peas (optional)
- 2 Tbsp. finely chopped fresh parsley, plus more for garnish
- 1 Tbsp. fresh lemon juice
Instructions
- Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onions, carrots, and celery; cook until vegetables soften, about 10 minutes. Stir in garlic, ginger, turmeric, salt, pepper, and fresh thyme; cook 2 more minutes, until aromatic.
- Stir in rice; cook 2 minutes, allowing the rice to lightly toast. Stir in chickpeas and broth; bring soup to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 minutes, until the rice is tender.
- Uncover soup and remove bare thyme sprigs. Stir in peas, fresh parsley, and lemon juice. (If you prefer a brothier consistency, feel free to add another cup of broth or water.) Ladle soup into bowls, and garnish with additional fresh parsley and cracked black pepper, if desired.
Notes
To Store: Let soup cool to room temperature before placing leftovers in an airtight storage container. Refrigerate leftover soup for up to 5 days.
To Reheat: Gently rewarm soup in a small saucepan on the stove over medium heat until hot. You can also reheat individual portions in the microwave, stopping to stir every 30 to 45 seconds.
To Freeze: Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1.6cups | Calories: 300kcal | Carbohydrates: 47g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 920mg | Fiber: 7g | Sugar: 7g