This chickpea soup recipe with rice is a brilliant, wholesome soup loaded with greens, lemon zest, and heat spices. A comfortable, restorative meal prepared in 35 minutes!
Right here’s a comfy soup product of wholesome veggies that’s good for once you’re in search of a clean-out-the-pantry meal: this cozy chickpea soup recipe! I created it once I was in search of a option to make a vegetarian model of my hen and rice soup can be simply as satisfying.
What emerged was this golden, extremely satisfying bowl of consolation, with a touch of recent ginger and turmeric that makes pantry staples into one thing that tastes way more scrumptious than its 35-minute cook dinner time would recommend. It’s bought the comfortable nostalgia of canned soup, however it’s recent and home made!
Why You’ll Love This Recipe
- Prepared in 35 minutes: It’s good for busy weeknights once you want dinner quick
- Price range-friendly: It makes use of inexpensive pantry staples like canned chickpeas and rice
- Satisfying cozy taste: Utilizing warming spices balanced by recent lemon zest
5 Star Reader Critiques
“This soup is simple to make and actually good. The turmeric provides one thing completely different. I’ve added it to my rotation however I discover myself cooking it extra typically than different meals!” -Jill
“It was nice as is (besides we had to make use of cooked brown rice) however we added a number of pinches of crimson pepper flakes and it was the right addition for our tastes to an already unbelievable dish! Hubby (who loves meat) says this one’s a keeper!” -Grace
Elements You’ll Want
Chickpea soup could be made in so some ways: strive our Italian Chickpea Soup (pasta e ceci) or this pungent-spiced Moroccan Chickpea Stew. However with our love for this ingredient, in fact we couldn’t cease there! This chickpea soup combines the consolation of a canned hen rice soup with the freshness of a Greek lemon rice soup. Listed here are the elements you’ll want:
- Yellow onion, carrots, and celery: These fragrant greens type the bottom of the soup taste.
- Garlic and recent ginger root: Contemporary garlic and a touch of recent ginger root provides a pop of taste right here! Don’t go with out both of those.
- Spinach: I like including spinach for added vitamin; it’s also possible to use different leafy greens like kale or chard.
- Chickpeas: Canned chickpeas make this soup simple. When you have cooked chickpeas available, you should use 1 ½ cups for every can.
- Lengthy grain white rice: It’s also possible to make this soup utilizing cooked brown rice.
- Olive oil: Used for sauteing.
- Vegetable broth: This kinds the bottom of the soup. You need to use any kind of broth you could have available and even home made vegetable broth.
- Floor turmeric: Turmeric is a brilliant yellow spice that’s a part of the ginger household, and has an earthy, nearly mustard-like taste. It provides a pleasant golden colour and zingy taste to the broth. Seize a jar and may expend the remaining with these turmeric recipes.
- Lemon zest: It’s non-compulsory, however it provides a good looking brightness to the soup with out making it bitter. (It’s much like a Greek lemon soup, however not fairly as intense.)
Easy methods to Make Chickpea Soup
This soup comes collectively in a single pot; listed here are the primary steps:
- Prep your greens first. Get all the pieces able to go earlier than cooking: this makes the cooking course of a lot smoother!
- Sauté the flavour base. Warmth olive oil in a big pot over medium-high warmth. Add the onion, carrots, and celery, and sauté for about 5 minutes till they begin to soften.
- Add aromatics and protein. Toss within the minced garlic, ginger, drained chickpeas, and half a teaspoon of salt. Sauté for only one minute till aromatic.
- Add remaining elements and simmer. Pour within the vegetable broth, then add the garlic powder, turmeric, remaining salt, and rice. Convey all the pieces to a simmer uncovered and let it bubble away for about quarter-hour till the rice is tender.
- End with greens. Stir within the child spinach and lemon zest and cook dinner for only a minute till the spinach wilts. If utilizing extra sturdy greens like kale or chard, add them a couple of minutes earlier.
Storage and Make Forward Ideas
A number of essential notes about storage of this chickpea soup with rice! The rice expands within the soup over time, which is predicted. Right here’s what to know:
- Add a splash of water when reheating leftovers. This soup lasts for as much as 3 days within the fridge, however you’ll discover the rice expands throughout storage. Add a splash of water and a pinch of salt once you reheat it to carry it again to a soup-like texture.
- The soup additionally freezes as much as 2 months. Once more, chances are you’ll want so as to add somewhat further water or broth once you reheat it.
Can You Use Leftover Rice?
Sure! You’ll be able to add leftover cooked rice to this soup. Merely add 2 cups cooked rice rather than the ¾ cup dry rice. You’ll be able to scale back the simmer time to about 10 minutes because the rice is already cooked!
Serving Solutions
Need to make it a meal? This chickpea soup with rice works as a easy dinner or a straightforward lunch recipe. Listed here are a number of concepts of what to pair with it:
- Bread like a chunk of artisan bread
- Muffins like cornbread muffins or popovers
- Cornbread like skillet cornbread or vegan cornbread
- Inexperienced salads like simple arugula salad or apple salad
- Cheese and crackers
- Veggies and dip like hummus or cottage cheese ranch dip
Dietary Notes
This chickpea soup is vegetarian, vegan, plant-based, gluten-free and dairy-free.
Incessantly Requested Questions
Sure! Brown rice works, however you’ll wish to use the choice for pre-cooked rice because it takes longer and requires extra liquid. Add 2 cups cooked brown rice rather than the ¾ cup dry rice. You’ll be able to scale back the simmer time to about 10 minutes because the rice is already cooked.
Whereas recent ginger is finest, you should use ¼ teaspoon of floor ginger in a pinch. Add it with the opposite spices relatively than sautéing it with the greens.
Completely! Use the Sauté operate for the greens and aromatics, then add the remaining elements. Stress cook dinner on Excessive for 8 minutes with a pure launch. The feel will probably be barely completely different however equally scrumptious.
Sure, this soup freezes effectively for as much as 2 months. Keep in mind so as to add further water or broth when reheating because the rice expands throughout storage.
Undoubtedly! I’ve efficiently added bell peppers and kale. Add heartier greens like peppers with the carrots and celery, or toss in kale on the finish with the spinach.
Chickpea Soup with Rice
This chickpea soup recipe with rice is a brilliant, wholesome soup loaded with greens, lemon zest, and heat spices. A comfortable, restorative meal prepared in 35 minutes!
- Prep Time: 13 minutes
- Prepare dinner Time: 22 minutes
- Whole Time: 35 minutes
- Yield: 6 to 8 servings 1x
- Class: Soup
- Technique: Stovetop
- Delicacies: Soup
- Weight loss program: Vegan
Elements
- 1 medium yellow onion, diced
- 3 giant carrots, peeled and diced
- 3 celery ribs, finely chopped
- 1 tablespoon recent ginger, peeled and minced (1-inch nub)
- 3 cloves garlic, minced
- 2 15-ounce cans chickpeas, drained
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt, divided
- 8 cups vegetable broth
- ½ teaspoon garlic powder
- 1 teaspoon floor turmeric
- ¾ cup lengthy grain white rice
- 3 cups child spinach (or chopped greens like kale or chard)
- 1 tablespoon lemon zest (half lemon)
Directions
- Put together the greens: Cube the onion. Peel and chop the carrots. Chop the celery. Peel the ginger with a spoon, then mince the ginger. Mince the garlic. Drain the chickpeas.
- Put together the soup: In a big pot, warmth the olive oil over medium excessive warmth. Add the onion, carrot and celery and sauté for five minutes. Add the garlic, ginger, chickpeas, and ½ teaspoon of the salt and sauté for 1 minute.
- Add the vegetable broth, garlic powder, turmeric, 1 teaspoon salt, rice and produce to a simmer. Simmer for about quarter-hour till the rice is tender.
- Stir within the spinach and lemon zest and cook dinner till the spinach is wilted, about 1 minute. Style and add a pinch extra salt and recent floor pepper to style. Serve heat (garnish with grated Parmesan for a taste punch, if you happen to like). Shops 3 days refrigerated; the rice soaks up the broth over time, so add a splash or water and a pinch of salt when reheating leftovers.
Notes
Brown rice variation: Add 2 cups cooked brown rice rather than the ¾ cup dry rice. You’ll be able to scale back the simmer time to about 10 minutes because the rice is already cooked.
