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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
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Cook Time 45 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 4 servings
Calories 289 kcal

Equipment

  • Large Pot

Ingredients
  

  • 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

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
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