Dinner

Brothy Chickpea and Rice Soup

This brothy chickpea and rice soup is a simple, comforting one-pot meal. It smells warm and savory from sautéed onion, garlic, cumin, and paprika. The broth is light but flavorful, the chickpeas add a tender bite, and the rice makes it satisfying. It comes together fast and is easy to adapt. If you like cozy, easy dinners, you might also enjoy this Cheesy Chicken and Rice Casserole for another weeknight option.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 330 kcal
Protein: 7 g
Carbohydrates: 50 g
Fat: 9 g
Fiber: 4 g
Sugar: 2 g
Sodium: 450 mg

Why Make This Brothy Chickpea and Rice Soup

This soup is quick, filling, and budget-friendly. It balances creamy chickpeas and tender rice in a fragrant broth. The spices give a warm aroma, while diced tomatoes add a bright, slightly tangy note. It’s an everyday meal that still feels soothing and homemade. It’s great for meal prep, light lunches, or a simple weeknight dinner.

How to Make Brothy Chickpea and Rice Soup

You make this soup in one pot. First sauté aromatics, then bloom spices, add the main ingredients, and simmer until the rice is tender. The steps are straightforward and forgiving. You can use white rice for a quicker cook or brown rice for a nuttier texture (see tips below).

Ingredients:

1 cup chickpeas, cooked
1 cup rice (white or brown)
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs (parsley or cilantro) for garnish

Directions:

Step 1: Preparation

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent and the kitchen smells sweet and savory, about 4–6 minutes.

Step 2: Mixing

Stir in the ground cumin and paprika. Cook and stir for about 30–60 seconds until the spices are fragrant. This wakes up their flavor and deepens the broth.

Step 3: Cooking

Add the cooked chickpeas, rice, vegetable broth, and diced tomatoes to the pot. Bring the soup to a gentle boil, then reduce the heat and simmer, uncovered, until the rice is tender — about 15–20 minutes for white rice, or 35–40 minutes for brown rice. Taste and adjust the heat if needed.

Step 4: Finishing

Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or cilantro. A squeeze of lemon brightens the flavors, and a drizzle of olive oil adds sheen.

How to Serve Brothy Chickpea and Rice Soup

Serve in deep bowls with crusty bread or warm pita. Top with fresh herbs, a spoonful of plain yogurt or labneh for creaminess, or a lemon wedge for brightness. For a heartier meal, add a simple side salad or roasted vegetables. This soup also pairs well with grilled cheese for a comforting combo.

How to Store Brothy Chickpea and Rice Soup

Refrigerator: Cool to room temperature, cover, and store in an airtight container for up to 3–4 days.
Freezer: For best texture, freeze without rice (if possible) for up to 2 months; freeze rice separately. If already combined, freeze up to 2 months — rice will be softer after thawing.
Reheating: Reheat gently on the stove over low heat. Add a splash of broth or water to loosen the soup, as rice absorbs liquid when chilled.

Expert Tips for Perfect Brothy Chickpea and Rice Soup

Rice choice: Use white rice for a faster cook and lighter texture. Use brown rice for more chew and nutrition; increase simmer time and liquid slightly.
Canned chickpeas work fine: Rinse and drain them well. If using dried chickpeas, cook them until tender before adding.
Bloom spices: Toasting cumin and paprika for a minute brings out more aroma.
Avoid mushy rice: If you plan to meal-prep, cook rice separately and add it when serving.
Taste and adjust: Salt levels vary by broth brand. Season at the end to avoid over-salting.
Add acidity: A squeeze of lemon or a splash of vinegar brightens the finished soup.
Texture: For a creamier soup, mash some chickpeas against the pot side and stir.

Delicious Variations

Greens and lemon: Stir in chopped spinach or kale in the last 5 minutes and finish with lemon.
Spicy harissa: Add 1–2 teaspoons harissa or a pinch of cayenne for heat.
Coconut twist: Replace 1 cup of broth with coconut milk for a creamy, slightly sweet version.
Orzo swap: Use orzo instead of rice for quicker cooking and a different texture.
Smoky sausage: Brown sliced smoked sausage before onions for a meaty option.
Pureed base: Blend half the soup for a thicker, creamier texture while keeping chickpea pieces.

Frequently Asked Questions

Q: Can I use canned chickpeas instead of cooked-from-scratch?
A: Yes. Rinse and drain canned chickpeas well. They save time and work just fine. Add them when you add the rice and broth.

Q: What rice should I use — white or brown?
A: White rice cooks faster (about 15–20 minutes) and gives a softer texture. Brown rice needs more time (about 35–40 minutes) and adds chew and fiber. Adjust cooking time and liquid accordingly.

Q: Will the rice get mushy if I store the soup?
A: Rice absorbs liquid and softens in the fridge. To avoid mushiness, store the rice separately and add when reheating. If already combined, add extra broth when reheating to refresh the texture.

Q: Can I make this gluten-free and vegan?
A: Yes. The recipe is naturally vegan if you use vegetable broth. It is gluten-free as written — just ensure your broth and canned tomatoes are labeled gluten-free if needed.

Q: How do I thicken the soup if it’s too brothy?
A: Simmer it longer uncovered to reduce and concentrate flavors. You can also mash a cup of chickpeas and stir them back in to thicken naturally.

Q: Can I prepare this ahead for meal prep?
A: Yes. Cook the soup and store broth and chickpeas together, but keep rice separate if possible for best texture. Reheat and combine when ready to eat.

Conclusion

This brothy chickpea and rice soup is an easy, comforting meal you can make any night of the week. It smells cozy, tastes warm and balanced, and fits into simple meal planning. For another plant-based take on chickpea and rice, check out Chickpea and Rice Soup – My Plant-Based Family. Give it a try — it’s forgiving, tasty, and a great canvas for your favorite add-ins.