Chickpea Tomato-Rice Soup with Crispy Chickpeas and Lime Recipe

Introduction

This comforting Chickpea Tomato-Rice Soup is packed with flavorful spices, tender rice, and crispy roasted chickpeas for added texture. It’s a hearty, satisfying dish that comes together quickly and is perfect for a cozy meal any day of the week.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 tablespoons vegetable oil, divided
• Kosher salt, such as Diamond Crystal
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 4 plum tomatoes, roughly chopped (about 12 ounces)
• ½ large onion, peeled and roughly chopped (about 6 ounces)
• 2 garlic cloves, peeled
• 1 cup long-grain white rice, such as jasmine
• 2 canned chipotle chiles in adobo, roughly chopped
• 4 cups vegetable or chicken broth
• Full-fat plain Greek yogurt and lime wedges (optional), for serving

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Wrap the chickpeas in a clean dishtowel and shake vigorously to dry them thoroughly. On a sheet pan, toss the chickpeas with 2 tablespoons of vegetable oil, 1 teaspoon of kosher salt, garlic powder, and cumin until evenly coated. Spread them out and bake until crispy, about 20 minutes, shaking the pan once halfway through to toss the chickpeas.
2. Step 2: While the chickpeas roast, combine the chopped tomatoes, onion, garlic cloves, 1½ teaspoons kosher salt, and 2 cups water in a blender. Blend until smooth, then set aside.
3. Step 3: Heat the remaining 2 tablespoons of vegetable oil in a medium Dutch oven or heavy pot over medium-high heat. Add the rice and chopped chipotles, stirring frequently, and cook until fragrant and the rice starts to toast, about 3 minutes.
4. Step 4: Stir in the tomato mixture and vegetable broth. Bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook until the rice is tender, about 10 to 12 minutes. Taste and adjust salt as needed.
5. Step 5: To serve, ladle the soup into bowls and top with a dollop of Greek yogurt, a generous sprinkling of crispy chickpeas, and a squeeze of lime. The soup will thicken as it cools and can be enjoyed as a porridge or thinned with additional broth or water if desired.

Tips & Variations

• For extra depth, roast the tomatoes separately before blending for a smoky flavor.
• Use brown rice for a chewier texture, but increase cooking time accordingly.
• Substitute chipotle chiles with smoked paprika for a milder smoky note.
• Leftover crispy chickpeas make a great salad or snack topping.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken when chilled; reheat gently on the stove or in the microwave, adding water or broth as needed to reach your preferred consistency. Keep crispy chickpeas separate and add just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, using vegetable broth and omitting the Greek yogurt or substituting it with a plant-based yogurt keeps this soup completely vegan.

Can I use dried chickpeas instead of canned?

Absolutely. If using dried chickpeas, soak them overnight and cook until tender before proceeding. The roasting step will still work well to add crispiness.