My Mothers Chickpea & Rice Soup | It´s so GOOD you´ll Want it Everyday
To start off the new year, I´m going to show you how to make my Mothers Chickpea & Rice Soup. Not only is this soup packed with flavors, but it´s made with heart-healthy ingredients, it´s effort-less to make and the best part, done in just 40 minutes.
This soup has all the elements of a complete meal. We´re talking vegetables, beans, rice, sweet potatoes and a combination of spices & herbs to make your taste buds sing. It´s also naturally gluten free and vegan. So it´s a dish anyone can enjoy to start off the year in a healthy and feel-good way.
To make this recipe, I used Spanish Jarred Chickpeas (10 % OFF Your Order with Coupon ONAFORK). You can also use regular canned chickpeas or even dried chickpeas. If using dried, just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours, or until tender.
TIPS & TRICKS to Make this Recipe: I used water instead of broth to make this soup. As my mother does. That way the liquid doesn´t over-power the natural flavors of the soup. They key here, use high-quality ingredients, as it makes all the difference in the flavor.
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Watch the Video Below on How to Make My Mothers Chickpea & Rice Soup
My Mothers Chickpea & Rice Soup
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 5 cloves garlic
- 1 red bell pepper
- 15 green beans
- 2 sweet potatoes medium in size
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp ground cumin 1.25 grams
- 1/2 tsp dried thyme .50 grams
- 3 cups canned chickpeas 19 oz / 590 grams drained
- 1/2 cup Spanish round rice 110 grams
- 1.5 liters water 6 to 7 cups
- pinch sea salt
- dash black pepper
- handful fresh parsley
Finely chop the onion, roughly chop the garlic, finely chop the bell pepper, cut the green beans into 1 inch (2.50 cm) pieces and cut the sweet potatoes (peeled) into small bite sized pieces
Heat a stock pot with a medium heat and add in the olive oil
After 2 minutes add in the chopped vegetables (except for the sweet potatoes), mix with the olive oil, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the chopped sweet potatoes, paprika, cumin, thyme and season generously with sea salt & black pepper, mix together, then add in the water, raise to a high heat
Once it comes to a boil, add in the chickpeas (drained & rinsed) and the rice, give it one final mix and bring back to a boil, then place a lid on the pan and lower to a low-medium heat, simmer for 15 to 20 minutes or until the sweet potatoes and rice are cooked through
Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Get the Spanish Jarred Chickpeas I used to make this Recipe (10% OFF your order with coupon ONAFORK)
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