If you want something warm, hearty, and nourishing all winter long, look no further! This chickpea and brown rice soup is inspired by chicken and rice soup and is just as delicious and packs in all the flavor and nutrients. This has been my go-to soup for a number of years during winter and I am excited to share it with with you!

You can use dry chickpeas here, but I used canned to make the recipe easier. If the canned chickpeas are firm (I usually use Walmart’s canned chickpeas), you can cook them a little longer to soften them before adding the brown rice.

CHICKPEA AND BROWN RICE SOUP

Cook Time: 50 minutes
Prep Time: 10 minutes
Total Time: 1 hour
Serving Size: 2 cups
Total Servings: 4

Ingredients:

14 oz can chickpeas
1 cup onion, diced
2 large celery stalks, diced
2 medium carrots, diced
3 large garlic cloves, minced
1 1/2 tbsp dried parsley
1 tsp dried thyme
1/2 tsp garlic powder
1 bay leaf
4 no-chicken chicken bouillon cubes
+ 8 cups water
or 8 cups vegetable broth
1/2 cup brown rice, rinsed
9 cups water, divided
2 tbsp olive oil

Directions:

1. Dice the onion, celery, carrots and garlic.
2. Rinse the rice.
3. On medium heat, saute the onions, celery, and carrots for 4-5 minutes in the oil until the onions are translucent.
4. Add the garlic and cook for an additional 30 seconds, until the garlic is fragrant.
5. Add the parsley, thyme, garlic powder, bay leaf.
6. Add 3 cups vegetable broth or water if you have firm chickpeas and simmer the chickpeas for an additional 20 minutes.
7. Add the rinsed rice and the remaining 5 cups of vegetable broth (or water + with the 4 bouillon cubes). Cook for 20 minutes.
8. Remove the bay leaf and serve.