Empty My Fridge
Chickpea Rice Soup
Ingredients
- Oil1 tsp
- Onion½
- Garlic4–6 cloves
- Carrot · chopped1 cup
- Celery4
- Thyme1 tsp
- Oregano · dried½ tsp
- Poultry seasoning1 tsp
- Onion powder½ tsp
- Black pepper0.13 tsp
- Broth4 ½–5 cups
- Can of chickpeas or 1.25 cups cooked15 oz
- Salt½ tsp
- Soy sauce1–2 tsp
- Rice⅓ cups
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion, garlic and carrots and cook for 2 minutes.
- Add the celery, herbs and spices and stir in. Cook for 2 more minutes.
- Add the broth, chickpeas, salt and soy sauce, and stir.
- Add the rice and bring to a rolling boil. Cook partly covered for 12 to 15 minutes, until the rice is cooked and the flavors have developed.
- Taste and adjust the salt and seasoning. Add more herbs, garlic powder, lime juice, or black or white pepper if needed. Serve garnished with parsley or cilantro.
Summarized from Vegan Richa's video. Watch it for the details.
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