Chickpea & Rice Soup
Sounds like an excellent soup and another nice way to use delicious chickpeas. On my to cook and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, smashed and minced
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground turmeric
- 1 bay leaf
- 1 pinch crushed red pepper flakes, optional
- 1/4 teaspoon salt, as desired, to taste
- black pepper, as desired, to taste
- 6 cups vegetable broth
- 1 can chickpeas, drained and rinsed, (15 oz), 2 cups cooked, (Shortcut)
- 1 1/2 cups cooked rice, brown or white, your choice
Instructions
- In a large pot, heat the butter and olive oil on medium heat, when hot, add the onion, carrot, celery. Cook, stirring often until the onion is tender and translucent.
- Add the garlic, thyme, turmeric, red pepper flakes (if using), the 1/4 teaspoon salt, and the bay leaf. Stir together and cook the mixture for 1 minute.
- Add the broth and chickpeas, stir to mix, and bring to a boil. Reduce to a simmer then cover let this cook 20 minutes, stir occasionally.
- Remove the bay leaf then add the cooked rice and stir into the soup. Taste and adjust seasoning with salt and pepper. Simmer for a few minutes to warm the rice through.
- Ladle into bowls and serve.
Notes
Low cost per serving.
Shortcut: Chickpeas (Pressure Cooker).
Variant: 1. If cooking the chickpeas from dry using the shortcut, you can make bean broth to use in place of vegetable broth.
Adapted from an internet recipe.
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