Empty My Fridge
"Better than Chicken Noodle Soup" Spanish Chickpea and Rice Soup
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic5 cloves
- Bell pepper1
- Carrot2
- Sherry vinegar1 tbsp
- Paprika · smoked1 tsp
- Cumin · ground½ tsp
- Tomato2
- Chickpea · cooked1 jar
- Vegetable broth1 l
- Bay leaf1
- Rice½ cups
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat a stockpot over medium heat and add the olive oil.
- After a couple of minutes, add the onion, garlic, green bell pepper and carrots, stirring constantly until evenly sautéed.
- When the vegetables are lightly sautéed, about 4 minutes, add the sherry vinegar, paprika and cumin, stir quickly, then add the grated tomatoes, season with salt and pepper, and simmer a few minutes.
- After 3 minutes, when the tomatoes have slightly thickened, add the drained, rinsed chickpeas, vegetable broth and bay leaf. Turn up to high heat and stir.
- Once boiling, add the rice and stir. Cover the pot, lower to low heat and simmer until the rice is just cooked through, following the package instructions.
- Ladle the soup into shallow bowls and top with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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