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

Scale

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