Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Spicy Chickpea and Brown Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55

Description

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


Ingredients

Scale
  • 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

Instructions

  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.


Nutrition

  • 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