Chickpea Tomato-Rice Soup Recipe

Introduction

This Chickpea Tomato-Rice Soup is a comforting and flavorful dish that combines crispy spiced chickpeas, smoky chipotles, and tangy tomato broth. It’s perfect for a cozy meal and offers a wonderful balance of textures and tastes.

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 your 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 salt, garlic powder, and ground cumin until evenly coated. Bake for about 20 minutes, shaking the pan once halfway through to ensure even roasting, until the chickpeas are crispy.
2. Step 2: While the chickpeas roast, place the roughly chopped tomatoes, onion, and garlic cloves in a blender. Add 1½ teaspoons salt and 2 cups of water, then blend until smooth. Set this tomato mixture 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 chipotle chiles, stirring frequently, and cook until fragrant and the rice begins to toast, about 3 minutes. Stir in the blended tomato mixture and vegetable broth. Bring to a brisk simmer, then reduce to a gentle simmer and cook partially covered for 10 to 12 minutes until the rice is tender. Taste and adjust salt as needed.
4. Step 4: To serve, ladle the soup into bowls. Top each serving with a dollop of Greek yogurt, a generous sprinkle of crispy chickpeas, and a squeeze of fresh lime. The soup thickens as it cools and can be enjoyed thicker like a porridge or thinned with extra broth or water if desired.

Tips & Variations

• For extra smoky heat, add an additional chipotle chile or a pinch of smoked paprika.
• Use chicken broth for a richer flavor or vegetable broth to keep the soup vegetarian.
• If you prefer a smoother texture, blend the soup after cooking before adding crispy chickpeas.
• Serve with warm crusty bread or a side salad for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the consistency if it has thickened. Keep crispy chickpeas separate and add fresh before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook them thoroughly before using. You’ll need to dry and roast them as instructed afterward for the crispy topping.

What can I substitute for chipotle chiles in adobo?

If you don’t have chipotles, smoked paprika or a small amount of chili powder can add smoky flavor, though the heat level will be milder.

Chickpea Tomato-Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Chickpea Tomato-Rice Soup is a comforting and flavorful dish featuring crispy roasted chickpeas, a rich tomato base blended with aromatic spices, and tender jasmine rice simmered to perfection. Garnished with creamy Greek yogurt and a squeeze of fresh lime, it’s a satisfying meal with a delightful mix of textures and smoky chipotle heat.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt (such as Diamond Crystal)
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin

Tomato Base

• 4 plum tomatoes, roughly chopped (about 12 ounces)
• ½ large onion, peeled and roughly chopped (about 6 ounces)
• 2 garlic cloves, peeled
• 1½ teaspoons kosher salt
• 2 cups water

Soup

• 2 tablespoons vegetable oil
• 1 cup long-grain white rice, such as jasmine
• 2 canned chipotle chiles in adobo, roughly chopped
• 4 cups vegetable or chicken broth

For Serving (Optional)

• Full-fat plain Greek yogurt
• Lime wedges

Instructions

1. Roast Chickpeas: Preheat your oven to 425°F (220°C). Dry the drained chickpeas thoroughly by wrapping them in a clean dishtowel and shaking vigorously. Place them on a sheet pan, add 2 tablespoons of vegetable oil, 1 teaspoon salt, garlic powder, and cumin. Toss to coat evenly and bake for about 20 minutes, shaking the pan halfway through to ensure they roast evenly and become crispy.
2. Prepare Tomato Blend: While the chickpeas roast, place the chopped tomatoes, onion, and garlic cloves into a blender. Add 1½ teaspoons salt and 2 cups of water, then blend until the mixture is smooth. Set aside this flavorful tomato base.
3. Cook Rice and Chipotles: In a medium Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the jasmine rice and the chopped chipotle chiles. Stir frequently and cook until the rice is fragrant and starts to toast, about 3 minutes.
4. Simmer Soup: Pour the blended tomato mixture and the 4 cups of broth into the pot with the rice and chipotles. Bring the soup to a brisk simmer over medium-high heat while stirring occasionally. Once simmering, reduce the heat to low to maintain a gentle simmer. Partially cover and cook until the rice is tender, about 10 to 12 minutes. Taste and adjust salt as needed.
5. Serve: Ladle the soup into bowls. Top with a dollop of full-fat plain Greek yogurt and a generous sprinkling of the crispy roasted chickpeas. Finish with a squeeze of fresh lime juice. Note that the soup will thicken upon standing and can be enjoyed thicker like a porridge or thinned with additional broth or water if desired.

Notes

• Drying the chickpeas well before roasting is key to achieving maximum crispiness.
• You can adjust the number of chipotle chiles used depending on your preferred spice level.
• Greek yogurt and lime are optional but add a nice contrast of creaminess and acidity.
• The soup thickens as it cools; add extra broth or water to thin it out if needed.
• Use vegetable broth to keep the recipe vegetarian or chicken broth for added depth.

Keywords: Chickpea Soup, Tomato Rice Soup, Roasted Chickpeas, Vegetarian Soup, Easy Dinner Soup, Chipotle Soup