Chickpea Soup with Rice
This chickpea soup recipe with rice is a bright, healthy soup loaded with vegetables, lemon zest, and warm spices. A cozy, restorative meal ready in 35 minutes!
- Prep
- 13 min
- Cook
- 22 min
- Total
- 35 min
- Yield
- 6
Ingredients 14
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery ribs, finely chopped
- 1 tablespoon fresh ginger, peeled and minced (1-inch nub)
- 3 cloves garlic, minced
- 2 15-ounce cans chickpeas, drained
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt , divided
- 8 cups vegetable broth
- ½ teaspoon garlic powder
- 1 teaspoon ground turmeric
- ¾ cup long grain white rice
- 3 cups baby spinach (or chopped greens like kale or chard)
- 1 tablespoon lemon zest (half lemon)
Method 4
- 01
Prepare the vegetables: Dice the onion . Peel and chop the carrots. Chop the celery. Peel the ginger with a spoon, then mince the ginger . Mince the garlic . Drain the chickpeas.
- 02
Prepare the soup: In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and sauté for 5 minutes. Add the garlic, ginger, chickpeas, and ½ teaspoon of the salt and sauté for 1 minute.
- 03
Add the vegetable broth , garlic powder, turmeric, 1 teaspoon salt, rice and bring to a simmer. Simmer for about 15 minutes until the rice is tender.
- 04
Stir in the spinach and lemon zest and cook until the spinach is wilted, about 1 minute. Taste and add a pinch more salt and fresh ground pepper to taste. Serve warm (garnish with grated Parmesan for a flavor punch, if you like). Stores 3 days refrigerated; the rice soaks up the broth over time, so add a splash or water and a pinch of salt when reheating leftovers.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:3fa108b906a38bac35593cc767522ab2a0e1b13fa6b79f447c7cd9d7d6f2a084
urn:recipe:8347e997-e5cc-5902-aeb3-401032825f53