Description

Chickpea Soup with Rice is a comforting, hearty dish packed with flavor and nutrients. This quick meal features chickpeas and rice simmered in a savory broth, making it perfect for a cozy dinner or a healthy lunch.

Ingredients

Scale

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 1/2 teaspoons kosher salt, divided
8 cups vegetable broth
1/2 teaspoon garlic powder
1 teaspoon ground turmeric
3/4 cup long grain white rice
3 cups baby spinach (or chopped greens like kale or chard)
1 tablespoon lemon zest (half lemon)

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Instructions

Dice the onion, peel and chop the carrots, chop the celery, peel the ginger with a spoon, then mince it, and mince the garlic.
Drain the chickpeas.
In a large pot, heat olive oil over medium-high heat. Add onion, carrot, and celery; sauté for 5 minutes. Stir in garlic, ginger, chickpeas, and 1/2 teaspoon salt; sauté for 1 minute.
Add vegetable broth, garlic powder, turmeric, 1 teaspoon salt, and rice. Bring to a simmer and cook for about 15 minutes until rice is tender.
Mix in spinach and lemon zest, cooking until the spinach is wilted, about 1 minute. Season with additional salt and pepper as desired. Serve warm, optionally garnished with grated Parmesan.

Notes

For extra flavor, consider adding fresh herbs like parsley or cilantro before serving.
The soup can be refrigerated for up to 3 days and reheating may require adding a splash of water to maintain desired consistency.
This recipe is versatile; feel free to substitute other greens or add your favorite vegetables.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 830mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg