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Hearty Chickpea And Rice Soup

Hearty Chickpea and Rice Soup

Hearty Chickpea and Rice soup is perfect for this time of year because it’s going to warm you up from the inside out!

I was inspired to share more lunch and dinner-type recipes after my last post Why I switched to a Plant-based Diet because I know it can be hard to find good and EASY plant-based recipes for those types of meals. 

If you are looking for more resources on how to eat more plant-based, please make sure to check out my other post How to Eat a More Plant-based Diet

Back to the soup!

It’s easy, healthy, super tasty and 100% plant-based. This is a great alternative to chicken and rice soup and might I add it is a lot cheaper 😉

Hearty Chickpea and Rice Soup

This recipe could easily feed a family of 4 or more which is great if you have kids or are having friends over. 

I adapted the recipe from the Minimalist Baker’s One-pot Chickpea Noodle soup. You can sub noodles if you prefer, I just find rice is easier and always gluten-free 🙂

Hearty Chickpea and Rice Soup

If you are more of a visual learner, you can check out the video of this recipe here!

 

Hearty Chickpea and Rice Soup
Serves 4
A hearty vegan soup that will warm you up from the inside out. This healthy chickpea and rice soup is 100% plant-based, gluten-free, super easy and tasty.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 Tbsp olive oil
  2. 4 cloves garlic, minced
  3. ½ medium white or Spanish onion, diced
  4. 5 small-medium carrots, chopped (3 large)
  5. 4 stalks celery, chopped
  6. ¼ tsp salt and pepper
  7. 7-8 cups vegetable broth
  8. 1 can of chickpeas, drained and rinsed
  9. 1 tsp ground thyme
  10. ½ cup rice (long grain white or basmati)
  11. 1 cup spinach (optional)
Instructions
  1. In a large pot, sauté oil, onions, garlic over medium heat for 5mins or until onions are translucent.
  2. Add carrots and celery and salt and pepper and cook for 5 mins
  3. Add broth, chickpeas and thyme and the bring to boil.
  4. Add rice, cover and simmer for 20-30 mins.
  5. Remove lid after 20 minutes and add spinach if desired. Let cook for 5-10 minutes more until spinach is wilted.
  6. Taste and adjust seasoning if necessary.
  7. Serve topped with salt and pepper, your favourite crackers or your favourite gluten-free baguette!
Notes
  1. Will keep in the refrigerator for 1 week or freezer for 1 month.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
The Healthy Sweet Potato https://thehealthysweetpotato.com/
Please let me know what you think or if you have any questions about the recipe!

Allen loved it! 😉

Hearty Chickpea and Rice Soup

Stay warm!!

xoxo

 

 

This hearty and healthy vegan soup recipe will warm you up from the inside out. Chickpea and Rice soup is naturally gluten-free and so easy to make you won't believe it. You have to try this plant-based soup recipe this winter!

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