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Chickpea and Rice Soup Veggiekins

Chickpea and Rice Soup (vegan, gluten free, wfpb)

  • Author: Remy
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Diet: Vegan


A cozy and comforting Chickpea and Rice Soup that warms the soul, made with simple ingredients, in one pot! Vegan, gluten free, refined sugar free with an oil free option.


  • 1 cup carrots, sliced or minced
  • 1 cup celery, thinly sliced
  • 1 onion, diced thinly
  • 3 cloves garlic, minced
  • 2 tsp poultry seasoning (or all purpose seasoning of choice)
  • 12 sprigs thyme
  • 12 sprigs rosemary, chopped finely
  • 23 sage leaves, finely chopped
  • 1 bay leaf
  • 2/3 cup basmati rice
  • 5 cups vegetable broth, more as needed (you can also use vegan chicken broth)
  • 1 1/2 cups cooked chickpeas (roughly 1 can, rinsed and drained)
  • salt and pepper to taste
  • fresh parsley to garnish


  1. In a large pot over medium heat, sauté carrots, celery and onion with oil or a splash of veggie broth. Cook down for roughly 2 minutes to lightly soften, then add garlic, seasoning, fresh herbs and bay leaf. Cook for another 1-2 minutes.
  2. Add dry basmati rice to the pot and sauté for a few minutes to gently toast, then add vegetable broth and bring to a boil. Reduce heat to a low simmer, cover the pot halfway and let cook for 15-20 minutes, or until carrots are tender and rice is soft.
  3. Add chickpeas, season with salt and pepper to taste and serve with fresh parsley to garnish if desired.


Recipe adapted from my Tofu Chicken Noodle Soup Recipe

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: main dishes, soups
  • Method: simmering

Keywords: soup, one pot, chickpeas, wfpb, beans, high protein