Lemony Chickpea + Rice Soup
This lemony chickpea and soup rice is a plant-based twist on the classic chicken noodle soup. Delicate herbs paired with whole grain rice and protein-packed chickpeas for a healthy and nutritious soup bowl.
Ingredients
- 1 15oz can of chickpeas drained and rinsed
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup rice
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp celery salt
- salt and pepper, to taste
- 4-6 cups water
Instructions
- Saute the onion and garlic in a big pot with olive oil until soft and translucent, about 3 minutes.
- Add the carrots and celery with one cup of water. Bring it to a boil and let it boil for 2-3 minutes.
- Add the rest of the water and spices and bring to a boil. Then add the rice and chickpeas.
- Reduce heat to low and simmer covered for 30 minutes. Stir occasionally so the rice doesn't stick.
- At the last 2-3 minutes of cooking, add the lemon juice and chopped parsley.
Notes
In place of fresh parsley, use 2 tsp dried parsley.
Keep in mind that every type of rice cooks differently and absorbs a different amount of water. Keep an eye on your liquid level as the rice cooks and soaks up the broth. You may need to add water depending on how thick or runny you want your broth.
For dried chickpeas, soak at least overnight. Rinse and drain before adding to soup. Dried beans typically take longer to cook so you may need to increase cooking time. If you increase cooking time, you may need more water so just keep an eye on the broth level.