Best 2 Chickpea Rice Soup Recipes

Indulge in a culinary journey with our delectable Chickpea Rice Soup, a symphony of flavors that will tantalize your taste buds. This wholesome and hearty soup is not only a delightful meal but also a nourishing source of essential nutrients. Dive into the vibrant fusion of chickpeas, aromatic rice, and a symphony of vegetables, all simmered in a flavorful broth. Discover the harmonious balance of textures, from the tender chickpeas to the fluffy rice, and the vibrant crunch of fresh vegetables. This versatile recipe offers variations to suit your dietary preferences, including a vegan option, ensuring everyone can savor this culinary delight. Prepare to embark on a culinary voyage with our Chickpea Rice Soup, a dish that promises to warm your soul and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA & RICE SOUP

Chickpea & Rice Soup image

Under the weather? Chicken soup, schmicken schoup. Brew up a big pot of this comforting vegetarian elixir instead.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 15

Ingredients

1/2 cup uncooked brown rice (or 1 1/2 cups cooked (I use brown Basmati rice, but really any rice should do just fine))
1 tablespoon olive oil
1 tablespoon butter (can sub another tablespoon of olive oil)
1/2 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and diced (about 1 cup))
1 stalk celery (diced (about 1/3 cup))
2 medium cloves garlic (minced (about 2 teaspoons))
1/2 teaspoon dried thyme
1/8 teaspoon turmeric
1 small bay leaf
Pinch red pepper flakes
1/2 teaspoon kosher salt
6 cups vegetable broth
1 15-ounce can chickpeas, drained
Additional salt and freshly ground black pepper to taste

Steps:

Cook rice according to package directions. Set aside.
Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.

SIMPLE CHICKPEA SOUP

Simple Chickpea Soup image

This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.

Provided by Emily Weinstein

Categories dinner, one pot, appetizer

Time 1h15m

Yield About 6 servings

Number Of Ingredients 7

Ingredients

1 large yellow onion, finely diced
3 tablespoons olive oil, more for serving
1 clove garlic, slivered
2 (15 1/2-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

Steps:

In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams

Tips:

To save time, use pre-cooked chickpeas or canned chickpeas. If using dried chickpeas, soak them overnight in a large bowl of water before cooking.
If you don't have vegetable broth, you can use water instead. Just add a little extra salt and pepper to taste.
Feel free to add other vegetables to this soup, such as carrots, celery, or zucchini. You can also add a cup of frozen corn or peas.
If you want a creamy soup, blend some of the soup in a blender or food processor until smooth. Then, stir the blended soup back into the pot.
Serve the soup with a sprinkle of chopped fresh cilantro or parsley. You can also add a dollop of yogurt or sour cream.

Conclusion:

Chickpea rice soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover rice and chickpeas. This soup is also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give this chickpea rice soup a try.