Chickpea and Rice Soup: Consolation in a Bowl

There’s one thing a few pot of soup simmering on the range that simply feels proper, particularly whenever you want consolation meals that’s easy, nourishing, and reliable. This Chickpea and Rice Soup is my vegetarian tackle traditional rooster and rice soup, and it hits all the identical cozy notes.

As a substitute of rooster, hearty chickpeas add protein and texture, making the soup filling with out being heavy. The bottom begins with the traditional trio of onion, carrot, and celery, plus garlic and herbs, so that you get that acquainted, comforting taste from the very first spoonful. It’s humble meals in one of the best ways, nothing fancy, simply actually good.

I really like this soup as a result of it’s made with fundamental, reasonably priced elements that I virtually at all times have available. It’s the type of recipe you may throw collectively on a busy weeknight, make when somebody in your home is sick or feeling below the climate, or simmer slowly on a Sunday afternoon whenever you need one thing heat and soothing.

Serve it with crusty bread, dinner rolls, home made drop biscuits, crackers, or a easy facet salad for a simple, satisfying meal. Should you’re craving a comfy, comforting soup that’s dependable and nourishing, I actually hope you give this one a strive.

Soup Components (with Useful Notes)

• Olive Oil: Use a good-quality olive oil for sautéing; it provides taste proper from the beginning.
• Yellow Onion: Offers a barely candy, savory base because it softens.
• Carrot & Celery: These traditional soup greens add each taste and texture.
• Garlic: Recent garlic is essential right here; it provides heat and depth.
• Bay Leaf: Provides refined background taste—don’t overlook to take away it earlier than serving.
• Dried Thyme: A comfortable herb that pairs completely with chickpeas and rice.
• Crushed Crimson Pepper Flakes: Only a small sprint provides light warmth; completely elective.
• Vegetable Broth: Use a flavorful broth because it’s the spine of the soup.
• White Rice: Rinsing removes extra starch and retains the soup from getting gummy.
• Chickpeas: Canned chickpeas make this recipe fast and reasonably priced; rinse properly.
• Recent Parsley: Brightens the soup and provides freshness on the finish.
• Recent Lemon Juice: A squeeze of lemon wakes up all of the flavors and balances the richness.

Find out how to Retailer

• Fridge: Retailer leftovers in an hermetic container for as much as 4 days.
• Reheating: Heat gently on the range or within the microwave. Add a splash of broth or water if it thickens an excessive amount of.
• Freezing: This soup might be frozen, however remember the rice will soften extra as soon as thawed. Freeze for as much as 3 months.

Soup

Chickpea and Rice Soup

This Chickpea and Rice Soup is a comfy, hearty vegetarian soup made with easy pantry elements. It’s comforting, nourishing, and impressed by traditional rooster and rice soup—excellent for chilly days or whenever you want a simple bowl of consolation.

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 giant carrot, diced
• 1 celery rib, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Sprint of crushed purple pepper flakes
• 8 cups vegetable broth
• 1 cup white rice, rinsed
• 2 15 ounce cans chickpeas, rinsed and drained
• 1/3 cup freshly chopped parsley
• 2 tablespoons recent lemon juice

• Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrot, and celery and cook dinner, stirring sometimes, till softened, about 5 to 7 minutes. Stir within the garlic, bay leaf, thyme, salt, black pepper, and crushed purple pepper flakes. Cook dinner for 30 seconds, simply till aromatic.

• Add the rinsed rice to the pot and stir always for two minutes, letting it toast frivolously till it smells nutty.

• Pour within the vegetable broth and convey to a boil. Scale back to a mild simmer, cowl, and cook dinner for 20 minutes, or till the rice is tender.

• Stir within the chickpeas, parsley, and lemon juice. Simmer for five minutes.

• Take away the bay leaf. Style and regulate seasoning as wanted.

• Rinse the rice earlier than including it to the pot to take away extra starch and stop the soup from changing into gummy.
• Let the greens soften properly firstly to construct taste.
• This soup will thicken because it cooks and because it sits. Add extra vegetable broth or water as wanted, particularly when reheating.
• Style and regulate seasoning on the finish, including extra salt or lemon juice if wanted.
• Retailer leftovers in an hermetic container within the fridge for as much as 4 days.

 

Energy: 263kcal, Carbohydrates: 42g, Protein: 10g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 3g, Sodium: 976mg, Potassium: 476mg, Fiber: 9g, Sugar: 9g, Vitamin A: 2312IU, Vitamin C: 6mg, Calcium: 94mg, Iron: 5mg

Have you ever tried this recipe?

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