Mediterranean chickpea & rice soup
Prep time
Cook time
Total time
Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: 4 People
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 Garlic clove, peeled and finely chopped
- 1 Onion, peeled and finely chopped
- 2 Carrots, peeled and diced
- 1 Red bell pepper, cored and diced
- 1 Green bell pepper, cored and diced
- 6 Medium ripe tomatoes, thinly chopped. You could also use ½ l of tomato passata if tomatoes are not in season
- 500g (2 ½ cup) Boiled organic chickpeas in water, drained
- 1 ½ Litre (3 pints or 6 cups) water
- ½ Tablespoon sea salt (or salt to taste)
- 150g (3/4 cup) Rice (ideally brown rice)
Instructions
- Have the ingredients prepared as indicated in the ingredients description.
- Heat the olive oil in a large saucepan. Add the garlic clove and sauté over medium heat for around 1 minute until only lightly golden. Add the onion and the carrots and a pinch of salt and cook over a low heat, stirring frequently, for about 2 minutes until soft but not brown. Add then the green and red bell pepper and sauté over medium heat for around 2 more minutes. Add the tomatoes and sauté for a couple of minutes. Add the boiled chickpeas and cover them with water.
- Cook it all together at low-medium heat for around 30 minutes and salt to taste.
- Add the rice and cook until the rice is done, preferably al dente (look for the rice cooking instructions in the package). Remove from the heat and serve hot.
Notes
If you are not going to eat the soup immediately it is best to add the rice once you are ready to eat it.
You can also use 360g (1⅔ cup) dried chickpeas. If you are using dried chickpeas, soak the dried chickpeas in warm water for 10 hours. Ideally leave them soaked overnight. Rinse them well and drain. Bring water to a boil in a cooking pot and when the water is boiling add the drained chickpeas and leave them cooking over low heat, stirring occasionally, for 1-2 hours until tender.
You can also use 360g (1⅔ cup) dried chickpeas. If you are using dried chickpeas, soak the dried chickpeas in warm water for 10 hours. Ideally leave them soaked overnight. Rinse them well and drain. Bring water to a boil in a cooking pot and when the water is boiling add the drained chickpeas and leave them cooking over low heat, stirring occasionally, for 1-2 hours until tender.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/mediterranean-chickpea-rice-soup/