My Mothers Chickpea & Rice Soup
Ingredients
- 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
Instructions
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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
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Heat a stock pot with a medium heat and add in the olive oil
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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
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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
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Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Jarred Chickpeas I used to make this Recipe (10% OFF your order with coupon ONAFORK)