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Chickpea Tomato-Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/chickpea-tomato-rice-soup-recipe/