Chickpea & Rice Soup

When you crave for something warm, healthy and delicious Chickpea & Rice Soup is the ideal thing to make. A plant-based soup, high in protein and fibre and a perfect meal for any day of the week to keep you full for hours.

How to make Chickpea & Rice Soup
  • Start by soaking the chickpeas. This soup is made with dried chickpeas that are soaked overnight and then cooked until soft. If you want the easy way, you can use canned chickpeas and have your soup done in just 30 minutes. So, if you use canned chickpeas, just skip the first step.

  • Cook onions, garlic, carrots and celery with extra virgin olive oil, until slightly soften.

  • Add chickpeas, dried thyme and tomato paste.

  • Next add water and vegetable cube (or vegetable broth) and bring the mixture to a boil.

  • The last 10 minutes, add the rice and shimmer until rice is almost cooked.

When the soup is done, the broth of the soup will be reduced, the rice will be tender and the veggies will be softened. When ready to serve, add some fresh lemon juice, some chopped celery leaves or thyme on top and drizzle with a bit of extra virgin olive oil.

Tips for making Chickpea & Rice Soup
  • Use the rice that's good for you. I used white rice, but feel free to use brown rice, basmati etc. Orzo pasta is a great option too!

  • Add the rice just before cooking is complete. This will ensure that rice won't get too soggy in the broth, while veggies and chickpeas are being cooked. Rice will continue to soften in the broth, so make sure you won't add it too early.

How to store leftovers

Store any leftovers in an airtight container in the fridge and it will stay fresh for approximately 4-5 days. Don't freeze the soup, because the texture and the taste will be completely destroyed!

To reheat the soup, simply re-warm on the stovetop over low heat until warm enough. Alternatively, reheat the soup in the microwave.