Chickpea Rice Soup Recipe

This one pot Chickpea Rice soup recipe is a hearty mix of plant-based pantry staples, fresh veggies, and a light  flavorful lemony broth!  Makes a great lunch or light dinner. 

The fresh parsley and lemon juice take this soup to the next level. A big bowl of feel-good (and good for you) ingredients. Serve with a thick slice of crusty bread, a side salad, and you have a complete meal in no time.

This One Pot Chickpea and Rice Soup Is

• Bright
• Fresh
• Comforting
• Satisfying
• Loaded with Flavor
• Simple to Make
• Vegan, Gluten Free, and Made with One Pot!

Ingredients In Vegan Chickpea and Rice Soup

See the recipe card below for full ingredient amounts and recipe instructions!

• Chickpeas: you can use either canned, or dried beans that you cook from scratch. If I use canned beans, I only use a no sodium added kind. That way, I can control the amount of sodium in the soup.
• Rice: I used a basmati rice for this, but you can use any variety you have on hand. Basmati rice is a long grain rice, and is our favorite !  We eat it in soups, stews, and curries.
• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
• Spices: thyme, garlic salt, and parsley
• Lemon juice: freshly squeezed!

One Pot Soup Recipes For the Win!

This vegan chickpea and rice soup is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!  All the food gets cooked at once, which makes cleaning up a breeze.

And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out more  one pot meals that are ready in no time!

How Do I Make This One Pot Chickpea Rice Soup?

1. In a large soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent.
2. Add the carrots and garlic and sauté for 3 minutes more.
3. 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.
4. Add the fresh parsley and lemon juice, enjoy!

Meal Prep Recipes For the Win!

This pantry staple bean and rice soup is the perfect recipe for tasty homemade meal prep.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.

Browse all our tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.

Other Pantry Staple Soups You’ll Love!

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)

Lemony White Bean Soup (Vegan, Gluten Free)

Creamy Minestrone Soup (Vegan, Gluten Free)

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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Chickpea Rice Soup

Kelly Jensen

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!

5 from 3 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 4 servings

Calories 289 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 sweet onion chopped
• 6 cloves garlic
• 3 carrots diced
• 3 stalks celery chopped
• 2 (13 ounce) cans No-Salt-Added Chickpeas
• 1 cup rice
• 6 cups Vegetable Stock
• 1 teaspoon thyme
• 1 teaspoon garlic salt
• 1/2 cup fresh parsley chopped
• 1 lemon juiced

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Instructions

 

• 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.
• Add the fresh parsley and lemon juice, enjoy!

Nutrition

Calories: 289kcalCarbohydrates: 51gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 2034mgPotassium: 312mgFiber: 3gSugar: 7gVitamin A: 9064IUVitamin C: 17mgCalcium: 57mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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