How long does spiced up chickpea and brown rice soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze spiced up chickpea and brown rice soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make spiced up chickpea and brown rice soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spiced up chickpea and brown rice soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spiced up chickpea and brown rice soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spiced Up Chickpea and Brown Rice Soup
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Spiced Up Chickpea and Brown Rice Soup [Vegan]

Winter is the ideal season for spicy comfort foods. With veggies, chickpeas, and brown rice, cooked in a broth with Indian spices, this soup is unforgettable. Kicked up with pickled jalapenos and exotic spices, it'll keep you warm and full on chilly days.

Ingredients You Need for Spiced Up Chickpea and Brown Rice Soup [Vegan]

1 onion, diced
1 large carrot, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon garam masala
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
4 cups vegetable broth
2 1/4 cups cooked chickpeas, rinsed and drained
1 15-ounce can fire-roasted tomatoes
1 tablespoon pickled jalapeños
1/2 cup brown basmati rice
1 15-ounce can full-fat coconut milk
Chopped cilantro, for garnish

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How to Prepare Spiced Up Chickpea and Brown Rice Soup [Vegan]

In a large pot, add the onion, carrot, celery, and a splash of vegetable broth (or water) and saute for about 5 minutes. If the veggies get dry, add more broth or water. Add the garlic, ginger, cumin, garam masala, garlic powder, and turmeric and cook for another minute.
Pour in the 4 cups of broth, chickpeas, tomatoes, and pickled jalapenos, lower the heat, cover and simmer for 10 minutes. Remove about 2 cups of the broth mixture and set aside. Now stir in the basmati rice, cover again, and cook until tender, 30-40 minutes.
While the rice cooks, add the reserved broth mixture to a blender and process until smooth. When the rice is tender, add back to the soup the 2 cups of blended broth. Stir in the coconut milk and gently reheat the soup.
Serve with fresh cilantro, if desired.