Vegan Spicy Chickpea and Brown Rice Soup

Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan

Here’s how this chickpea and brown rice soup was born:  Looking for a quick lunch idea one morning, I found a simple yet rich-sounding soup on The Healthy Family and Home. It ticked several of my favorite flavor boxes: coconut milk, garam masala, cilantro, and ginger, just to name a few. Kel and I had Healthy Family’s Spicy Chickpea and Tomato Soup for lunch that day and enjoyed every last spoonful. 

As I often tend to do… later I noodled around with the recipe, made it more complicated (it’s a sickness I have…), and increased the quantity because I love having soup leftovers either for storage in the freezer or eating within a few days of the original meal.  I omitted the oil and added brown rice for additional bite. Blending a few cups of the soup makes for a wonderful thick consistency.

This soup has become a lunchtime staple in our house. Give it a try – or go for the faster, smaller quantity version over at The Healthy Family and Home. Either way, you’ll enjoy a full-flavored soup that’ll warm you inside and out.

Vegan Spicy Chickpea and Brown Rice Soup
Serves 8
Kicked up with pickled jalapeños and exotic spices, this soup is warming inside and out.
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
378 calories
50 g
0 g
15 g
14 g
11 g
309 g
532 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
309g
Servings
8
Amount Per Serving
Calories 378
Calories from Fat 129
% Daily Value *
Total Fat 15g
24%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 532mg
22%
Total Carbohydrates 50g
17%
Dietary Fiber 11g
45%
Sugars 8g
Protein 14g
Vitamin A
34%
Vitamin C
28%
Calcium
10%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 onion, diced
  2. 1 large carrot, diced
  3. 2 stalks celery, chopped
  4. 3 cloves garlic, minced
  5. 1 Tbsp. fresh ginger, grated
  6. 1 tsp. cumin
  7. 1 tsp. garam masala
  8. 1/2 tsp. garlic powder
  9. 1/4 tsp. turmeric
  10. 4 cups low-sodium vegetable broth
  11. ~ 2 1/4 cups cooked chickpeas, rinsed and drained
  12. 1 15-ounce can fire-roasted tomatoes
  13. 1 Tbsp. pickled jalapeños
  14. 1/2 cup brown basmati rice
  15. 1 15-ounce can full-fat coconut milk
  16. chopped cilantro, for garnish
Instructions
  1. In a large pot, add the onion, carrot, celery and a splash of vegetable broth (or water) and sauté 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.
  2. Pour in the 4 cups of broth, chickpeas, tomatoes and pickled jalapeños, 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.
  3. 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.
  4. Serve with fresh cilantro, if desired.
beta
calories
378
fat
15g
protein
14g
carbs
50g
more
an unrefined vegan http://anunrefinedvegan.com/
Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan

Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan Vegan Spicy Chickpea & Brown Rice Soup by An Unrefined Vegan

 

15 thoughts on “Vegan Spicy Chickpea and Brown Rice Soup

  1. Pingback: Spicy Chickpea & Brown Rice Soup | Harvey Diamond Fan Page

  2. tearoomdelights

    It’s that time of year when a bowl of hot thick tasty soup hits the spot, and this looks like the very job. Leftovers are even better because soup always seems to improve in flavour after a day or two.

    Reply
  3. Angela @ Canned Time

    I just finished the LAST meal using a rice & bean mix that I brought to an event this past weekend. The last of it came home with me and became 3 bowls of soup, including a cheeze version, and just now, a bowl of cooked kale/Asian veggie mix. I love using beans, especially chickpeas cause they blend up well, in my soups and throwing in things I normally wouldn’t eat as a side by themselves. This soup looks perfect for us …after doubling the jalapeno 🙂
    Best of luck to you in the event for Charles Saturday. So wish I could be there to walk it at least…♥
    (add in your tsp. to the garlic and turmeric when you catch your breath) and TRAVEL SAFELY!!
    ===Fire Roasted Tomatoes Rock!!!

    Reply
  4. WendyJ

    Looks yummy! Could you please confirm the amounts of garlic powder and turmeric, just to be sure I don’t over spice it? Thanks.

    Reply
  5. The Vegan 8

    This looks incredible Annie, I love all the spices and flavors! I seriously cannot get enough of fresh ginger either…just bought a chunk of it today in fact for an upcoming recipe. It’s so much more amazing than dried!

    Reply
  6. Pingback: World Vegan Day: Vegan News You Can Use (11/1/15)

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