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.
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
- 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.