Can I use brown rice instead of white rice?

Yes! Brown rice works, but you'll want to use the option for pre-cooked rice since it takes longer and requires more liquid. Add 2 cups cooked brown rice in place of the 3/4 cup dry rice. You can reduce the simmer time to about 10 minutes since the rice is already cooked.

What can I substitute for fresh ginger?

While fresh ginger is best, you can use 1/4 teaspoon of ground ginger in a pinch. Add it with the other spices rather than sautéing it with the vegetables.

Can I make this soup in an Instant Pot?

Absolutely! Use the Sauté function for the vegetables and aromatics, then add the remaining ingredients. Pressure cook on High for 8 minutes with a natural release. The texture will be slightly different but equally delicious.

Is this soup freezer-friendly?

Yes, this soup freezes well for up to 2 months. Remember to add extra water or broth when reheating since the rice expands during storage.

Can I add other vegetables?

Definitely! I've successfully added bell peppers and kale. Add heartier vegetables like peppers with the carrots and celery, or toss in kale at the end with the spinach.

Chickpea Soup with Rice

Name: Chickpea Soup with Rice
Prep time: 13 min
Cook time: 22 min
Total time: 35 min
Cuisine: Soup
Ingredients: 1 medium yellow onion, diced; 3 large carrots, peeled and diced; 3 celery ribs, finely chopped; 1 tablespoon fresh ginger, peeled and minced (1-inch nub); 3 cloves garlic, minced; 2 15-ounce cans chickpeas, drained; 3 tablespoons olive oil; 1 1/2 teaspoons kosher salt, divided; 8 cups vegetable broth; 1/2 teaspoon garlic powder; 1 teaspoon ground turmeric; 3/4 cup long grain white rice; 3 cups baby spinach (or chopped greens like kale or chard); 1 tablespoon lemon zest (half lemon)

Chickpea Soup with Rice

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5 from 7 reviews

This chickpea soup recipe with rice is a bright, healthy soup loaded with vegetables, lemon zest, and warm spices. A cozy, restorative meal ready in 35 minutes!

Author: Sonja Overhiser
Prep Time: 13 minutes
Cook Time: 22 minutes
Total Time: 35 minutes
Yield: 6 to 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Soup
Diet: Vegan

Ingredients

Scale

1 medium yellow onion, diced
3 large carrots, peeled and diced
3 celery ribs, finely chopped
1 tablespoon fresh ginger, peeled and minced (1-inch nub)
3 cloves garlic, minced
2 15-ounce cans chickpeas, drained
3 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
8 cups vegetable broth
1/2 teaspoon garlic powder
1 teaspoon ground turmeric
3/4 cup long grain white rice
3 cups baby spinach (or chopped greens like kale or chard)
1 tablespoon lemon zest (half lemon)

Instructions

Prepare the vegetables: Dice the onion. Peel and chop the carrots. Chop the celery. Peel the ginger with a spoon, then mince the ginger. Mince the garlic. Drain the chickpeas.
Prepare the soup: In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and sauté for 5 minutes. Add the garlic, ginger, chickpeas, and 1/2 teaspoon of the salt and sauté for 1 minute.
Add the vegetable broth, garlic powder, turmeric, 1 teaspoon salt, rice and bring to a simmer. Simmer for about 15 minutes until the rice is tender.
Stir in the spinach and lemon zest and cook until the spinach is wilted, about 1 minute. Taste and add a pinch more salt and fresh ground pepper to taste. Serve warm (garnish with grated Parmesan for a flavor punch, if you like). Stores 3 days refrigerated; the rice soaks up the broth over time, so add a splash or water and a pinch of salt when reheating leftovers.

Notes

Brown rice variation: Add 2 cups cooked brown rice in place of the 3/4 cup dry rice. You can reduce the simmer time to about 10 minutes since the rice is already cooked.

Find it online: https://www.acouplecooks.com/chickpea-soup-rice/