Description
A simple, comforting brothy soup with chickpeas and rice, flavored with warm spices and tomatoes.
Ingredients
Scale
- 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
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent, about 4–6 minutes.
- Stir in the ground cumin and paprika. Cook and stir for about 30–60 seconds until the spices are fragrant.
- Add the cooked chickpeas, rice, vegetable broth, and diced tomatoes. Bring to a gentle boil, then reduce heat and simmer until rice is tender (15–20 minutes for white rice, 35–40 minutes for brown rice).
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
Notes
For meal prep, cook rice separately to maintain texture. A squeeze of lemon or drizzle of olive oil enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg