This one pot Chickpea and Rice soup is a hearty mix of plant-based pantry staples, fresh veggies, and a light flavorful lemony broth - vegan and gluten free!
In a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
Add the carrots and garlic and saute for 3 minutes more. Add the chickpeas, rice Vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 40 minutes until rice is fully cooked.