Chickpea Soup Recipe


" Chickpea Soup with Lemon and Rice is the perfect recipe when you’re craving warm, nourishing, satisfying foods. This easy to make one-pot meal is and comforting like a warm hug in a bowl. "

- Debra Klein


Yellow Onion Carrots Celery Ribs Garlic Dried Oregano Cumin Coriander Turmeric Basmati Rice Vegetable Brother Chickpeas Light Miso Bay Leaves Lemons

Length Comparison


Prep The 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.

Length Comparison


Saute The Vegetables

Heat a large soup pot over medium heat. Saute onion, celery, carrot in 2 Tablespoons water or both, adding more as needed so veggies don't stick to bottom of pan.

Length Comparison


Combine All Ingredients

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.

Length Comparison


Blend The Mixture

Puree a cup or two of the soup in a blender and return to the pot. OR, blend directly in the pot using an immersion blender. If soup is too thick, add more water/broth until desired consistency is achieved

Try this next:

Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.