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Chickpea and Rice Soup

Recipe from Two Peas and Their Pod

This Chickpea and Rice Soup is a cozy, hearty vegetarian soup made with simple pantry ingredients. It’s comforting, nourishing, and inspired by classic chicken and rice soup—perfect for cold days or when you need an easy bowl of comfort.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chickpea, rice
Servings: 6
Calories: 263kcal

Ingredients

  • 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
  • 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

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes. Stir in the garlic, bay leaf, thyme, salt, black pepper, and crushed red pepper flakes. Cook for 30 seconds, just until fragrant.
  • Add the rinsed rice to the pot and stir constantly for 2 minutes, letting it toast lightly until it smells nutty.
  • Pour in the vegetable broth and bring to a boil. Reduce to a gentle simmer, cover, and cook for 20 minutes, or until the rice is tender.
  • Stir in the chickpeas, parsley, and lemon juice. Simmer for 5 minutes.
  • Remove the bay leaf. Taste and adjust seasoning as needed.

Notes

  • Rinse the rice before adding it to the pot to remove excess starch and prevent the soup from becoming gummy.
  • Let the vegetables soften well at the beginning to build flavor.
  • This soup will thicken as it cooks and as it sits. Add more vegetable broth or water as needed, especially when reheating.
  • Taste and adjust seasoning at the end, adding more salt or lemon juice if needed.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 263kcal | Carbohydrates: 42g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 976mg | Potassium: 476mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2312IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 5mg