Description
Hearty and healthy, this chickpea soup bursts with Mediterranean flavors. Perfect for a chilly evening, add pasta or rice for extra comfort.
Ingredients
Units
Scale
- 1 cups (237 ml) chickpeas
- Salt
- 1 onion
- 1 tomato
- A stalk of celery
- 1/2 cups (118 ml) brown rice
- Extra virgin olive oil
Instructions
- Soak the chickpeas overnight with a pinch of baking soda.
- Drain the chickpeas and pour into a pan of salted water; cook for about an hour with all washed and cut vegetables.
- When the chickpeas are cooked, add the rice (or short pasta) and cook it.
- Season with extra virgin olive oil and serve.
Notes
- For a richer flavor, sauté the onion, celery, and tomato in olive oil before adding the chickpeas and water.
- Leftovers can be stored in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Feel free to add other Mediterranean vegetables like zucchini, bell peppers, or spinach for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15