Vegetable Chickpea and Rice Soup
A simple vegetable soup with rice, chickpeas, and a creamy broth.
Ingredients
- 2 teaspoons olive oil
- 3-4 cloves garlic minced
- 1 medium onion diced
- 1 1/2 cup carrots sliced
- One 8 oz package mushrooms sliced
- 1 1/2 cups rice dry or pre-soaked
- One 540 ml can chickpeas rinsed and drained
- One 400 ml can coconut milk
- 3 cups water or vegetable broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon chili flakes
- 1/2 teaspoon dried tarragon
- 2 tablespoons fresh herbs - basil oregano, or chives
- 1 cup kale roughly chopped
Instructions
- Add your olive oil to a large pot over medium heat.
- Add the garlic, onions, carrots, and mushrooms. Sauteed until soft, about 7-10 minutes.
- Add the rice, chickpeas, coconut milk, water or broth, and dry seasonings. I pre-soak my rice before cooking for better digestion, if you are using dried rice then you will need to increase the water or broth slightly.
- Turn the heat to low and let simmer with the lid on for 22-25 minutes, or until rice is soft.
- Add the fresh herbs and kale just before serving and let them gently steam.
- Serve immediately or store in the fridge for up to one week.