Easy Chickpea Soup Recipe
A cozy and comforting Chickpea Soup that warms the soul. Made with simple ingredients in one pot, this dairy-free, vegan, and gluten-free soup is a filling and satisfying dish that’s easy to make!
Servings: 4 -5 servings
- 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
- 1-2 sprigs thyme
- 1-2 sprigs rosemary chopped finely
- 2-3 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
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.
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.
Add chickpeas, season with salt and pepper to taste and serve with fresh parsley to garnish if desired.
Secrets to Success
- The key to great pot of soup is to season as you go and keep tasting! You can adjust the saltiness, herby-ness, and also play around with the ingredient-to-broth ratio if you prefer more broth or more of a hearty stew-like consistency.
- If you'd like to use leftover rice, add this in a few minutes before serving just to soften and cook down instead of at the beginning of the cooking process. This will preserve the texture of the rice, but if you prefer a congee/porridge style texture, you can also add it earlier on in the process and cook it down for more time. Totally up to you!
- Fresh herbs are wonderful, but if you can't find them, dry-ground herbs work just as well.
- I love this recipe because it’s super easy to use what you have on hand. If you want to spice it up, garnish with red pepper flakes. Want to make it heartier? Add sweet potatoes or additional beans. Need some cheesiness? Garnish with vegan parmesan cheese or nutritional yeast. More veggies? Throw in some kale or spinach!
- Make a big batch for meal prep throughout the week. Store in individual containers and grab-and-go for an easy lunch or dinner.
Store leftover soup in an airtight container in the fridge and reheat in the microwave or stovetop. To freeze, let the soup cool completely. Then, store in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw and reheat!