This Greek chickpea soup is a fantastic and hearty recipe for leftover rice- bright, fresh, dairy free, and dairy free! This soup is loaded with fresh vegetables, leftover rice, and canned chickpeas. A great clean out the fridge recipe.
In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
Add the canned chickpeas, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes until vegetables are tender.
Remove bay leaves from soup pot, and stir in the fresh parsley.
To serve, dish rice in the bowl first, then pour hot soup over rice. Enjoy!
Once soup has cooled, then add rice directly into the cold soup to prevent overcooking.