Happy Autumn! Hope everyone is getting outside and enjoying the change of seasons.
We recently did a juice cleanse, and this was the first real meal I ate after cleansing. I wanted something extremely healthy, but also filling and really quick/easy, because I was hungry! This came together within minutes and hit the spot. One note, if you follow the directions exactly, the chickpeas will be kind of mushy. I happen to like that texture of them in the soup, however, if you like more of a bite to the chickpea, just add them in at the end before serving. I thought it was delicious, but then again, I hadn’t eaten in 3 days… so I hope in fact it actually is delicious – you’ll have to let me know!
4+ cups vegetable broth
1 celery stalk
1/2 large carrot
1/4 yellow onion
1 cup brown rice
1/2 cup cooked chickpeas
fresh parsley
Chop the celery, onion and carrot into small pieces then saute them with a splash of veggie broth for about 5 minutes, until they start to soften.
Add the rice and chickpeas, mix well, then pour in the remaining veggie stock. Bring to a boil, then reduce heat and simmer for 30 minutes. Serve with a sprinkle of freshly chopped parsley.
Chickpea and Brown Rice Soup from Meatless in the Mountains
Ingredients
- 4+ cups vegetable broth
- 1 celery stalk
- 1/2 large carrot
- 1/4 yellow onion
- 1 cup brown rice
- 1/2 cup cooked chickpeas
- fresh parsley
Instructions
- Chop the celery, onion and carrot into small pieces.
- Saute the veggies with a little splash of vegetable stock for about 5 minutes until they start to soften.
- Add the rice and chickpeas, mix well, then pour in the remaining vegetable stock.
- Bring to a boil, then reduce to simmer for 30 minutes.
- Serve with a sprinkle of freshly chopped parsley.
