"Better than Chicken Noodle Soup" Spanish Chickpea and Rice Soup

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Heat a stockpot over medium heat and add the olive oil.
2. After a couple of minutes, add the onion, garlic, green bell pepper and carrots, stirring constantly until evenly sautéed.
3. 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.
4. 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.
5. 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.
6. Ladle the soup into shallow bowls and top with chopped parsley.

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