Vegan Chickpea Rice Soup

Name: Vegan Chickpea Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp oil (or use 3 tbsp broth); 1/2 medium onion (, chopped); 4 to 6 cloves of garlic (, finely chopped); 1 cup chopped carrots; 4 celery stalks (, chopped small); 1 tsp fresh thyme ( or 1/2 tsp dried); 1/2 tsp dried oregano; 1 tsp poultry seasoning (or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram); 1/2 tsp onion powder; 1/8 tsp or more black pepper to taste; 4.5 to 5 cups broth; 15 oz can of chickpeas or 1.25 cups cooked; 1/2 tsp salt (, less or more depending on if the veggie broth is salted); 1 to 2 tsp soy sauce (, tamari for gluten-free, coconut aminos for soy-free); 1/3 cup long grain whit rice (, (I use white basmati, see notes for brown rice), washed well and drained)

April 27, 2019 By Richa 81 Comments

Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Instant Pot option Gluten-free Nut-free Recipe. Soyfree option Jump to Recipe

Spring sometimes brings sniffles and a warm comforting brothy soup is what gets me through it! This Chickpea Rice soup is the answer to the chikin noodle soup that cures all. Garlic and veggies cooked to golden, then herbs, flavors and broth simmered with cooked chickpeas and rice! Use noodles, vegan chikin subs for variation.

This Soup is delicious, healing and satisfying. It needs 1 Pot and less than 30 minutes! Change up the herbs to preference. Add more veggies for a hearty soup.

Ingredients for Vegan Chickpea Rice soup and Substitution options

Onion, garlic, carrots and celery are the base for the brothy soup flavor.
Thyme, oregano, poultry seasoning add the herb and chikin noodle soup flavor profile. See the recipe for alternate herb substitutes
Onion powder, black pepper, soy/tamari intensify the above profile with salty, peppery, comforting flavors.
Chickpeas are the protein in the soup. You can use a cup of soy curls instead, or other chikin subs such as shredded seitan or jackfruit.
White basmati rice is used in the recipe for the noodles making the soup gluten-free. White Basmati rice is easier to digest and works out better if using the soup during recovery. Sub partially cooked brown rice and simmer for a few minutes longer until well done for variation. Or sub noodles or pasta instead of rice. Partially cooking brown rice ensures that it doesnt take too long to cook in the broth. If you cook the brown rice in the salty broth it might take upwards of 30 mins which will make the veggies very mushy.

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Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. #vegan #veganricha #Glutenfree #Nutfree #Recipe #Soyfreeoption

Print Recipe

4.98 from 37 votes

Vegan Chickpea Rice Soup

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main, Soup

Cuisine: American, Gluten-free, Vegan Glutenfree

Keyword: chickpea noodle soup, Vegan Chicken Noodle soup

Servings: 4

Calories: 267kcal

Author: Vegan Richa

Ingredients

1 tsp oil or use 3 tbsp broth
1/2 medium onion , chopped
4 to 6 cloves (cloves) of garlic , finely chopped
1 cup (128 g) chopped carrots
4 celery stalks , chopped small
1 tsp fresh thyme or 1/2 tsp dried
1/2 tsp dried oregano
1 tsp poultry seasoning or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram
1/2 tsp onion powder
1/8 tsp or more black pepper to taste
4.5 to 5 cups (1064.65 ml) broth
15 oz can of chickpeas or 1.25 cups cooked
1/2 tsp salt , less or more depending on if the veggie broth is salted
1 to 2 tsp soy sauce , tamari for gluten-free, coconut aminos for soy-free
1/3 cup (61.67 g) long grain whit rice , (I use white basmati, see notes for brown rice), washed well and drained

Instructions

Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
Add the broth, chickpeas, salt, soy sauce and mix.
Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro

Notes

Instant Pot: Follows Steps 1 and 2 on saute. Add the rice and 4 cups of broth and mix in. Close the lid and pressure cook for 5 to 6 mins. Let the pressure release naturally. Saute for a few mins to reduce broth if needed. Taste and adjust flavor, garnish and serve.

Substitutes:

Chickpeas are the protein in the soup. You can use a cup of soy curls instead, other beans, or other chikin subs such as shredded seitan or jackfruit.
White basmati rice subs for the noodles making the soup gluten-free. Sub partially cooked brown rice and simmer for a few minutes longer until well done for variation. Or sub 7 oz noodles or pasta instead of rice.

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Vegan Chickpea Rice Soup

Amount Per Serving

Calories 267 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 389mg17%

Potassium 472mg13%

Carbohydrates 47g16%

Fiber 9g38%

Sugar 7g8%

Protein 11g22%

Vitamin A 5395IU108%

Vitamin C 5.5mg7%

Calcium 88mg9%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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