Chickpea Rice Soup Recipes

CHICKPEA & RICE SOUP

Under the weather? Chicken soup, schmicken schoup. Brew up a big pot of this comforting vegetarian elixir instead.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 15

Chickpea & Rice Soup image

Steps:

Cook rice according to package directions. Set aside.
Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.

Ingredients

1/2 cup uncooked brown rice (or 1 1/2 cups cooked (I use brown Basmati rice, but really any rice should do just fine))
1 tablespoon olive oil
1 tablespoon butter (can sub another tablespoon of olive oil)
1/2 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and diced (about 1 cup))
1 stalk celery (diced (about 1/3 cup))
2 medium cloves garlic (minced (about 2 teaspoons))
1/2 teaspoon dried thyme
1/8 teaspoon turmeric
1 small bay leaf
Pinch red pepper flakes
1/2 teaspoon kosher salt
6 cups vegetable broth
1 15-ounce can chickpeas, drained
Additional salt and freshly ground black pepper to taste

CHILE-CRISP CHICKPEA RICE BOWLS

These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.

Provided by Ali Slagle

Categories dinner, easy, lunch, weeknight, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

Chile-Crisp Chickpea Rice Bowls image

Steps:

In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil - not just solids - covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.

Ingredients

1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
Kosher salt (such as Diamond Crystal)
1/4 cup store-bought or homemade chile crisp, plus more for serving
Neutral oil (such as grapeseed), as needed
3 cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans)
Granulated sugar, to taste
1 pint (8 to 10 ounces) cherry or other small tomatoes, halved
4 celery stalks, coarsely chopped, plus any leaves
1/4 cup coarsely chopped cilantro leaves and stems
2 tablespoons soy sauce

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Prepare ingredients: roughly chop the onion(s), thinly slice the celery, slice carrots into small circles. Peel garlic cloves and measure spices. Rinse and drain chickpeas; rinse rice until water runs clear.
Heat a large soup pot over medium heat. Saute onion, celery, carrot in 2 Tablespoons water or both, adding more as needed (1 Tablespoon at a time) so veggies don't stick to bottom of pan. Cook, stirring occasionally for 5 minutes, until veggies are starting to soften and they're lightly browned.
Use microplane grater (or garlic press) to grate garlic into pot along with oregano, cumin, coriander, turmeric, salt and pepper. cook, stirring for 2 minutes, adding additional water/broth if bottom of pot is too dry.
Add rinsed rice and stir to coat with spices. Then add veggie broth. Bring to a simmer and cook, uncovered for 20 minutes. Stir in beans and miso until miso has dissolved. Continue to simmer for 10-15 minutes, until rice is chewy, but not mushy. Remove bay leaves, zest and juice the lemon into the pot and stir well.

Chickpea Rice Soup Recipes

CHICKPEA & RICE SOUP

Under the weather? Chicken soup, schmicken schoup. Brew up a big pot of this comforting vegetarian elixir instead.

CHILE-CRISP CHICKPEA RICE BOWLS

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