Name: Chickpea and Rice Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 1 large 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; Dash of crushed red 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 fresh lemon juice

Jump to Recipe·4 from 42 reviews

If you’re searching for a comforting, nourishing meal that feels like a warm hug in a bowl, this Chickpea and Rice Soup Recipe is absolutely perfect. Combining tender chickpeas, fluffy rice, and a melody of aromatic vegetables and spices, it’s both hearty and fresh. This soup is the kind of dish that brings people together around the table, offering simple ingredients turned into something truly special and soul-satisfying.

Ingredients You’ll Need

The image shows a variety of small bowls arranged on a white marbled surface, each holding different ingredients. There are bright orange carrot cubes in a white bowl at the top left, fresh green celery pieces in a glass bowl near the top center, and a large white bowl filled with beige chickpeas toward the top right. A clear glass cup with golden broth is in the center. Smaller white bowls around it hold chopped green herbs, finely chopped white onions, minced garlic, a single bay leaf, red chili flakes, dried thyme, and salt and pepper mixed together. There is also uncooked white rice in a small white bowl with a brown rim, light yellow liquid in a small white bowl, and olive oil in another small white bowl. The bowls are neatly spaced, showing a clear and clean preparation setup. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this soup plays a crucial role in building those rich layers of flavor and giving the dish its vibrant texture and color. These simple staples come together beautifully to create a fulfilling bowl that’s packed with nutrition and comfort.

2 tablespoons olive oil: Adds a smooth, fruity base that helps soften the veggies and bring richness to the soup.
1 yellow onion, chopped: Provides a sweet, aromatic foundation that infuses the broth with depth.
1 large carrot, diced: Adds natural sweetness and a slight crunch to balance the savory elements.
1 celery rib, diced: Brings a subtle earthiness and freshness to brighten the broth.
4 garlic cloves, minced: Gives a punch of robust flavor that enhances every spoonful.
1 bay leaf: Imparts gentle herbal notes that elevate the overall complexity.
1 teaspoon dried thyme: Adds a woodsy aroma and light peppery taste that complements the chickpeas.
1 teaspoon kosher salt: Essential for seasoning to bring out the natural flavors.
1/2 teaspoon black pepper: Provides a subtle heat that warms every bite.
Dash of crushed red pepper flakes: Introduces a hint of spice to keep things interesting.
8 cups vegetable broth: The heart of the soup, creating a savory, flavorful base.
1 cup white rice, rinsed: Toasted before simmering to add nuttiness and body.
2 15-ounce cans chickpeas, rinsed and drained: The protein-packed star, offering creaminess and substance.
1/3 cup freshly chopped parsley: Brings freshness and a burst of color at the end.
2 tablespoons fresh lemon juice: Adds brightness and a little zesty kick to finish the flavors perfectly.

How to Make Chickpea and Rice Soup Recipe

Step 1: Sauté Your Vegetables

Start by heating olive oil in a large pot over medium heat. Toss in the onion, carrot, and celery, and let them soften gently. This step unlocks their natural sweetness and layers a fragrant base that will carry your entire soup.

Step 2: Infuse With Garlic and Spices

Add the minced garlic, bay leaf, dried thyme, salt, black pepper, and crushed red pepper flakes. Stir this aromatic mix for just 30 seconds until the garlic releases its magic scent—this is where the soup begins to come alive.

Step 3: Toast the Rice

Pour in the rinsed rice and stir constantly for about 2 minutes. Toasting the rice gives it a wonderful nutty aroma and ensures the grains stay fluffy and separate instead of mushy once cooked.

Step 4: Simmer the Soup

Next, add the vegetable broth and bring everything to a boil. Reduce the heat to a gentle simmer, cover the pot, and cook for 20 minutes. This allows the rice to absorb all those flavors and become perfectly tender.

Step 5: Add Chickpeas and Finish

Stir in the chickpeas, fresh parsley, and lemon juice, then simmer for an additional 5 minutes. The chickpeas warm through while the parsley and lemon brighten the whole pot, raising the flavors to a fresh and vibrant finish.

Step 6: Final Seasoning Check

Remove the bay leaf and give your soup a taste. Adjust the seasoning with a bit more salt, pepper, or lemon juice if you feel it needs that extra punch. Now your Chickpea and Rice Soup Recipe is ready to be enjoyed!

How to Serve Chickpea and Rice Soup Recipe

The image shows a close-up of a wooden spoon lifting a scoop of clear yellow broth soup filled with soft chickpeas, small orange carrot cubes, white grains like rice or barley, and green herbs. The soup is inside a white pot, sitting on a white marbled surface. The broth has a fresh, lightly oily shine on top, and the herbs are sprinkled throughout giving a speckled green detail. Part of a woman's hand is visible holding the wooden spoon. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of extra chopped parsley, a grating of Parmesan, or even a drizzle of good olive oil lend a beautiful finishing touch. They not only add an appealing look but also layer extra freshness or creaminess to each spoonful.

Side Dishes

This soup pairs wonderfully with crusty bread to soak up every bit of broth. A crisp green salad or roasted vegetables can complement it perfectly, rounding out a wholesome meal that satisfies on every level.

Creative Ways to Present

Try serving this soup in wide, shallow bowls to show off its colorful, chunky goodness. You could also ladle it over a scoop of extra rice or quinoa for an extra hearty experience, or add a dollop of Greek yogurt or labneh for a tangy richness.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in airtight containers in the fridge for up to 3 days. The flavors deepen over time, making the next-day meal even tastier—just give it a good stir before reheating.

Freezing

This Chickpea and Rice Soup Recipe freezes beautifully. Portion it out into freezer-safe containers and it will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat your soup on a stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens too much, simply add a splash of vegetable broth or water to bring back the perfect consistency.

FAQs

Can I use brown rice instead of white rice?

You can absolutely swap in brown rice, but keep in mind it will take longer to cook—about 40 to 45 minutes of simmering. It adds a nuttier flavor and chewier texture that some people love.

Is this recipe vegan and gluten-free?

Yes, this soup is naturally vegan and gluten-free as long as you use gluten-free vegetable broth. It’s a fantastic choice for many dietary preferences without compromising on flavor.

Can I add other vegetables to this soup?

Definitely! Feel free to toss in diced tomatoes, spinach, kale, or even zucchini. Adding seasonal vegetables can make the soup even more vibrant and nutritious.

What kind of chickpeas work best in this recipe?

Canned chickpeas are perfect for convenience, just be sure to rinse and drain them well to keep the soup tasting fresh. Cooking dried chickpeas from scratch is an option but requires more time and planning.

Can I make this soup in a slow cooker?

Yes! Start by sautéing the vegetables on the stove, then transfer everything to a slow cooker with the broth, rice, and spices. Cook on low for 4 to 6 hours until rice and vegetables are tender, then add chickpeas, parsley, and lemon juice just before serving.

Final Thoughts

This Chickpea and Rice Soup Recipe is one of those feel-good dishes you’ll come back to time and again. It’s wonderfully simple, nourishing, and bursting with flavor, yet easy enough for a busy weeknight. I hope you enjoy making it as much as I do sharing it—here’s to many cozy, delicious meals ahead!