Description
This hearty Chickpea and Rice Soup combines tender rice, protein-rich chickpeas, and a medley of vegetables simmered in a flavorful vegetable broth. Enhanced with fresh herbs and a splash of lemon juice, this comforting soup is perfect for a warm, nutritious meal any day of the week.
Ingredients
Soup Base
- 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
Soup Liquid and Add-ins
- 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
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, bay leaf, dried thyme, kosher salt, black pepper, and crushed red pepper flakes. Cook for about 30 seconds to release the flavors.
- Toast the Rice: Add the rinsed white rice to the pot. Stir constantly for 2 minutes, allowing the rice to lightly toast and develop a nutty aroma.
- Simmer the Soup: Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 20 minutes or until the rice is tender.
- Add Chickpeas and Finish: Stir in the rinsed chickpeas, freshly chopped parsley, and fresh lemon juice. Allow the soup to simmer uncovered for an additional 5 minutes to meld the flavors.
- Final Touches: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt or pepper if desired before serving.
Notes
- Rinsing the rice prevents it from becoming too starchy and helps keep the soup clear.
- For a spicier version, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- Use low-sodium vegetable broth to control salt content.
- This soup stores well and flavors improve after a day, making it great for leftovers.
- Optional: Garnish with extra fresh parsley or a dollop of plain yogurt for creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
