Cooked - Chickpea And Rice Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea And Rice Soup

5.0

3 Tbsp. extra-virgin olive oil

1 small yellow onion, chopped ((about 1 ½ cups))

2 medium carrots, thinly sliced

2 celery stalks, thinly sliced

5 garlic cloves, minced

1 Tbsp. freshly grated ginger ((sub 1 ½ tsp. ground ginger))

¾ tsp. ground turmeric

1 tsp. kosher salt

¾ tsp. black pepper

6 sprigs fresh thyme

¾ 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))

½ cup frozen green peas ((optional))

2 Tbsp. finely chopped fresh parsley, plus more for garnish

1 Tbsp. fresh lemon juice

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.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 85 weeks ago

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