Chickpea Tomato-Rice Soup with Crispy Chickpeas and Lime Recipe
Introduction
This Chickpea Tomato-Rice Soup is a comforting and flavorful dish combining the warmth of roasted chickpeas with a spicy tomato and rice base. It’s perfect for a cozy meal and topped with creamy yogurt and a splash of lime for extra freshness.
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
- Step 1: Heat the oven to 425 degrees. Wrap the chickpeas in a clean dishtowel and shake vigorously to dry them thoroughly. Place the chickpeas on a sheet pan with 2 tablespoons of oil, 1 teaspoon of salt, garlic powder, and cumin. Toss to coat evenly. Bake until crispy, about 20 minutes, shaking the pan halfway through to toss the chickpeas.
- Step 2: While the chickpeas roast, add the tomatoes, onion, and garlic cloves to a blender with 1½ teaspoons salt and 2 cups water. Blend until smooth and set aside.
- Step 3: In a medium Dutch oven or heavy pot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the rice and chipotles and cook, stirring frequently, until fragrant and the rice begins to toast, about 3 minutes.
- Step 4: Stir in the tomato mixture and vegetable broth. Bring to a brisk simmer over medium-high heat, stirring occasionally. Lower to a gentle simmer and cook partially covered until the rice is tender, 10 to 12 minutes. Taste and adjust salt as needed.
- Step 5: To serve, ladle soup into bowls and top with a dollop of full-fat Greek yogurt, a generous sprinkling of crispy chickpeas, and a squeeze of fresh lime.
Tips & Variations
- For a milder flavor, reduce the amount of chipotle chiles or omit them entirely.
- If you prefer a thinner soup, add extra broth or water when serving.
- Roasting the chickpeas longer will make them extra crunchy and a great topping for texture contrast.
- Try using brown rice for a nuttier taste, but increase the cooking time accordingly.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken when chilled; reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the consistency if needed. Keep crispy chickpea topping separate to maintain crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well in this recipe. Use about one 14- to 15-ounce can of diced or crushed tomatoes as a substitute for the fresh plum tomatoes.
Is this soup suitable for vegans?
The soup itself is vegan if you use vegetable broth and omit the Greek yogurt topping or replace it with a dairy-free alternative.
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Chickpea Tomato-Rice Soup with Crispy Chickpeas and Lime Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Chickpea Tomato-Rice Soup is a comforting and flavorful dish featuring crispy roasted chickpeas, a bright tomato and chipotle-infused broth, and tender jasmine rice. The soup combines a smoky, spicy depth from chipotle chiles with fresh tomato sweetness and the satisfying texture of toasted rice. Optional servings of creamy Greek yogurt and lime wedges add a tangy contrast, making it a delightful and hearty meal perfect for any season.
Ingredients
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
Soup
- 2 tablespoons vegetable oil
- 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
- 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
- Roast the Chickpeas: Preheat your oven to 425°F (220°C). Wrap the drained chickpeas in a clean dishtowel and shake vigorously to dry them thoroughly. Place the chickpeas on a sheet pan along with 2 tablespoons of vegetable oil, 1 teaspoon salt, garlic powder, and ground cumin. Roll them around on the pan to evenly coat with oil and spices. Roast for about 20 minutes until crispy, shaking the pan once halfway through to toss the chickpeas for even cooking.
- Prepare Tomato Base: While the chickpeas are roasting, combine the roughly chopped tomatoes, chopped onion, peeled garlic cloves, 1½ teaspoons salt, and 2 cups water in a blender. Blend until completely smooth, then set the mixture aside for later use.
- Toast Rice and Cook Soup: In a medium Dutch oven or heavy pot, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the rice and chopped chipotle chiles, stirring frequently to toast the rice and awaken the flavors, about 3 minutes until fragrant. Pour in the blended tomato mixture along with the 4 cups of vegetable or chicken broth. Bring the mixture to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat to a gentle simmer, partially cover the pot, and cook until the rice is tender, approximately 10 to 12 minutes. Adjust salt to taste.
- Serve the Soup: Ladle the hot soup into bowls. Top each serving with a generous spoonful of Greek yogurt and sprinkle the crispy roasted chickpeas over the top. Finish with a squeeze of fresh lime juice for brightness. Note that the soup thickens as it sits, becoming porridge-like, but can be thinned with extra broth or water if desired.
Notes
- Shaking the chickpeas in a towel to dry them ensures they roast crisp instead of steaming in the oven.
- You can adjust the quantity of chipotle chiles depending on your preferred spice level.
- The soup thickens as it cools; stir in more broth or water for a thinner consistency if desired.
- For a vegan version, use vegetable broth and omit the Greek yogurt or use a dairy-free alternative.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Keywords: chickpea soup, tomato soup, rice soup, chipotle, roasted chickpeas, vegetarian soup, easy soup recipe, comforting soup
