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Lemon Chickpea and Rice Soup
A tasty, budget friendly soup that's vegan, freezes well and makes everyone happy!
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
6
Author
Meme
Ingredients
▢
1
tablespoon
olive oil
▢
1
medium
onion
diced (1 ¼ cups)
▢
2
large
carrots
diced (1 ¼ cups)
▢
4
stalks
celery
diced (1 ¼ cups)
▢
3
cloves
garlic
minced (1 TBSP)
▢
½
teaspoon
dried thyme
▢
¼
teaspoon
ground pepper
▢
4
cups
vegetable broth
or chicken broth, preferably low sodium
▢
4
cups
water
▢
15
ounce
can chickpeas
rinsed and drained
▢
1
sprig
fresh rosemary
▢
½
teaspoon
salt
▢
1
bay leaf
▢
1
cup
brown rice
▢
2
tablespoon
fresh lemon juice
US Customary
-
Metric
Instructions
Heat olive oil over medium-high heat. Add onions, carrot and celery. Cook for 7-10 minutes until vegetables are soft.
Add the garlic, thyme and pepper; stir together.
Add the vegetable or chicken broth and water and bring to a boil.
Add the chickpeas, rosemary, rice and bay leaf. Reduce heat to a low simmer and cook for 20-30 minutes until rice is cooked through.
Reduce heat to low and stir in lemon juice. Enjoy!
Notes
Based on recipe from Fresh Italian Cooking for the New Generation by Alex Caspero Lenz