CHICKPEA & RICE SOUP

Chickpea & Rice Soup image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 15

1/2 cup uncooked brown rice (or 1 1/2 cups cooked (I use brown Basmati rice, but really any rice should do just fine))
1 tablespoon olive oil
1 tablespoon butter (can sub another tablespoon of olive oil)
1/2 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and diced (about 1 cup))
1 stalk celery (diced (about 1/3 cup))
2 medium cloves garlic (minced (about 2 teaspoons))
1/2 teaspoon dried thyme
1/8 teaspoon turmeric
1 small bay leaf
Pinch red pepper flakes
1/2 teaspoon kosher salt
6 cups vegetable broth
1 15-ounce can chickpeas, drained
Additional salt and freshly ground black pepper to taste

Steps:

Cook rice according to package directions. Set aside.
Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.