Chickpea Tomato-Rice Soup with Crispy Spiced Chickpeas Recipe
This Chickpea Tomato-Rice Soup is a comforting and flavorful meal featuring crispy roasted chickpeas, a rich tomato base blended with garlic and onions, and tender jasmine rice infused with smoky chipotle peppers. Served with creamy Greek yogurt and a squeeze of lime, this soup offers a delightful combination of textures and a mildly spicy, smoky kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Ingredients
Scale
Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 tablespoons vegetable oil, divided
- 1 teaspoon kosher salt (such as Diamond Crystal), divided
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
Soup Base
- 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
- 1½ teaspoons kosher salt
- 2 cups water
For Serving (optional)
- Full-fat plain Greek yogurt
- Lime wedges
Instructions
- Preheat and Roast Chickpeas: Heat the oven to 425°F (220°C). Wrap the drained chickpeas in a clean dishtowel and shake vigorously to dry. Spread the chickpeas on a sheet pan and toss with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, garlic powder, and ground cumin until evenly coated. Roast in the oven for about 20 minutes, shaking the pan halfway through to ensure even crisping. The chickpeas should be crispy when done.
- Prepare the Tomato Blend: While the chickpeas roast, combine the roughly chopped plum tomatoes, onion, garlic cloves, 1½ teaspoons kosher salt, and 2 cups water in a blender. Blend until smooth and set aside. This creates the flavorful tomato base for the soup.
- Toast the Rice and Chipotles: In a medium Dutch oven or heavy pot, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the jasmine rice and chopped chipotle chiles, stirring frequently. Cook for about 3 minutes until the rice is fragrant and begins to toast, which enhances its flavor.
- Simmer the Soup: Stir in the blended tomato mixture along with 4 cups of vegetable or chicken broth. Bring the mixture to a brisk simmer over medium-high heat, stirring occasionally to prevent sticking. Once simmering, reduce heat to low-medium, cover partially, and cook for 10 to 12 minutes until the rice is tender and soup has thickened slightly. Taste and adjust salt as needed.
- Serve: Ladle the soup into bowls and garnish with a dollop of full-fat Greek yogurt, a generous sprinkling of the crispy roasted chickpeas, and a squeeze of fresh lime juice. The soup will thicken further as it sits, and can be thinned with additional broth or water if desired. Enjoy warm as a hearty soup or porridge.
Notes
- Drying the chickpeas thoroughly before roasting is key to achieving a crispy texture.
- If you prefer milder spice, reduce the amount of chipotle chiles or omit them.
- The soup can be stored in the refrigerator for up to 3 days and reheated with extra broth if it becomes too thick.
- Full-fat Greek yogurt adds creaminess and balances the smoky heat; it can be omitted for a dairy-free version.
- Adjust salt according to the type of broth used, as some canned broths can be quite salty.
Keywords: Chickpea Soup, Tomato Rice Soup, Roasted Chickpeas, Spicy Soup, Vegetarian Soup, Healthy Soup, Comfort Food
