Vegan Spicy Chickpea and Brown Rice Soup

Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan

Here’s how this chickpea and brown rice soup was born:  Looking for a quick lunch idea one morning, I found a simple yet rich-sounding soup on The Healthy Family and Home. It ticked several of my favorite flavor boxes: coconut milk, garam masala, cilantro, and ginger, just to name a few. Kel and I had Healthy Family’s Spicy Chickpea and Tomato Soup for lunch that day and enjoyed every last spoonful. 

As I often tend to do… later I noodled around with the recipe, made it more complicated (it’s a sickness I have…), and increased the quantity because I love having soup leftovers either for storage in the freezer or eating within a few days of the original meal.  I omitted the oil and added brown rice for additional bite. Blending a few cups of the soup makes for a wonderful thick consistency.

This soup has become a lunchtime staple in our house. Give it a try – or go for the faster, smaller quantity version over at The Healthy Family and Home. Either way, you’ll enjoy a full-flavored soup that’ll warm you inside and out.


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Vegan Spicy Chickpea and Brown Rice Soup

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  • Author: Annie
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55


Kicked up with pickled jalapeños and exotic spices, this soup is warming inside and out.


  • 1 onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, grated
  • 1 tsp. cumin
  • 1 tsp. garam masala
  • 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • 4 cups low-sodium vegetable broth
  • ~ 2 1/4 cups cooked chickpeas, rinsed and drained
  • 1 15-ounce can fire-roasted tomatoes
  • 1 Tbsp. pickled jalapeños
  • 1/2 cup brown basmati rice
  • 1 15-ounce can full-fat coconut milk
  • chopped cilantro, for garnish


  1. In a large pot, add the onion, carrot, celery and a splash of vegetable broth (or water) and sauté for about 5 minutes. If the veggies get dry, add more broth or water. Add the garlic, ginger, cumin, garam masala, garlic powder, and turmeric and cook for another minute.
  2. Pour in the 4 cups of broth, chickpeas, tomatoes and pickled jalapeños, lower the heat, cover and simmer for 10 minutes. Remove about 2 cups of the broth mixture and set aside. Now stir in the basmati rice, cover again and cook until tender, 30-40 minutes.
  3. While the rice cooks, add the reserved broth mixture to a blender and process until smooth. When the rice is tender, add back to the soup the 2 cups of blended broth. Stir in the coconut milk and gently reheat the soup.
  4. Serve with fresh cilantro, if desired.


  • Serving Size: 8
  • Calories: 378
  • Sugar: 8
  • Sodium: 532
  • Fat: 15
  • Saturated Fat: 11
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 50
  • Protein: 14
  • Cholesterol: 0

Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan

Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan


15 thoughts on “Vegan Spicy Chickpea and Brown Rice Soup

  1. Pingback: Spicy Chickpea & Brown Rice Soup | Harvey Diamond Fan Page

  2. tearoomdelights

    It’s that time of year when a bowl of hot thick tasty soup hits the spot, and this looks like the very job. Leftovers are even better because soup always seems to improve in flavour after a day or two.

  3. Angela @ Canned Time

    I just finished the LAST meal using a rice & bean mix that I brought to an event this past weekend. The last of it came home with me and became 3 bowls of soup, including a cheeze version, and just now, a bowl of cooked kale/Asian veggie mix. I love using beans, especially chickpeas cause they blend up well, in my soups and throwing in things I normally wouldn’t eat as a side by themselves. This soup looks perfect for us …after doubling the jalapeno 🙂
    Best of luck to you in the event for Charles Saturday. So wish I could be there to walk it at least…♥
    (add in your tsp. to the garlic and turmeric when you catch your breath) and TRAVEL SAFELY!!
    ===Fire Roasted Tomatoes Rock!!!

  4. WendyJ

    Looks yummy! Could you please confirm the amounts of garlic powder and turmeric, just to be sure I don’t over spice it? Thanks.

  5. The Vegan 8

    This looks incredible Annie, I love all the spices and flavors! I seriously cannot get enough of fresh ginger either…just bought a chunk of it today in fact for an upcoming recipe. It’s so much more amazing than dried!

  6. Pingback: World Vegan Day: Vegan News You Can Use (11/1/15)

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