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.
Preparation time: 10 mins
Cooking time: 50 mins
500 gr. chickpeas
2 carrots, sliced
2 onions, minced
1 clove garlic
2 stick celery, chopped
1 tbsp. tomato paste
1 vegetable cube
1/2 cup rice
1 lt. water
4 tbsp. extra virgin olive oil (plus extra for drizzling)
1 tsp. dried thyme
salt & pepper (black and red)
fresh lemon juice
extra virgin olive oil
chopped celery leaves
In a bowl add chickpeas and fill it with plenty of cold water. Add some salt, cover the bowl and set aside to soak for 6-12 hours. Drain and rinse very well.
In a pressure cooker add chickpeas, some salt and plenty of water (approximately 1/3 to half pot full of water), seal with the lid, turn the safety valve to the proper pressure indicator and heat on high heat. As soon as it starts boiling, simmer at low heat and cook for 30 minutes. Then depressurize and remove from heat.
Drain chickpeas and set aside.
In a big pot heat olive oil and add onion, garlic, carrots and celery and saute for approximately a minute. Add chickpeas, tomato paste, thyme and continue sauteuing for one more minute.
Add water, the vegetable cube, salt and pepper. As soon as it starts boiling, lower heat to medium and shimmer for 20 minutes or until carrots are cooked.
Then add rice and cook for ten more minutes.
Before you turn off the heat, taste to adjust seasoning if needed.
Serve with fresh lemon juice, chopped celery leaves and drizzle with some extra virgin olive oil.
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings
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