Chickpea Tomato-Rice Soup with Crispy Chickpeas and Yogurt Recipe
Introduction
This Chickpea Tomato-Rice Soup is a comforting and flavorful dish, perfectly balanced with smoky chipotle, tender rice, and crispy roasted chickpeas. It makes a hearty meal on its own or a cozy starter to any dinner.
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°F (220°C). 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 salt, garlic powder, and cumin. Toss to coat evenly. Roast until crispy, about 20 minutes, shaking the pan halfway through.
- Step 2: While the chickpeas roast, combine tomatoes, onion, garlic cloves, 1½ teaspoons salt, and 2 cups water in a blender. Blend until smooth and set aside.
- Step 3: In a medium heavy pot over medium-high heat, warm the remaining 2 tablespoons oil. Add the rice and chopped chipotles, stirring frequently until fragrant and the rice starts to toast, about 3 minutes.
- Step 4: Stir in the tomato mixture and broth. Bring to a brisk simmer, stirring occasionally. Lower heat to a gentle simmer, cover partially, and cook until the rice is tender, 10 to 12 minutes. Taste and adjust salt as needed.
- Step 5: To serve, ladle soup into bowls. Top with a dollop of Greek yogurt, a generous sprinkle of crispy chickpeas, and a squeeze of fresh lime.
Tips & Variations
- For a spicier kick, add more chipotle chiles or a pinch of cayenne pepper to the soup.
- Use vegetable broth for a vegetarian version, or chicken broth for a richer taste.
- Make extra crispy chickpeas to use as a crunchy topping on salads or other soups.
- If the soup thickens too much as it sits, thin it with additional broth or water before reheating.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen if it has thickened. Keep crispy chickpeas separate and add just before serving to maintain crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but adjust the cooking time as brown rice takes longer to cook, typically about 40-45 minutes. You may need to add extra broth or water during cooking.
What can I substitute for Greek yogurt?
You can use sour cream or a dairy-free yogurt alternative if you prefer. The topping adds creaminess and a tangy contrast but is optional.
PrintChickpea Tomato-Rice Soup with Crispy Chickpeas and Yogurt Recipe
This Chickpea Tomato-Rice Soup is a comforting and flavorful dish that combines crispy roasted chickpeas with a rich tomato and chipotle-spiced rice broth. Perfect for a hearty lunch or dinner, it blends the nuttiness of toasted rice and smoky chipotles with fresh tomatoes and aromatic spices, topped with creamy Greek yogurt and a squeeze of lime for a refreshing finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Roasted Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons vegetable oil, divided
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 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
- 1½ teaspoons kosher salt
- 2 cups water
Soup and Cooking
- 2 tablespoons vegetable oil (remaining from the total 4 tablespoons)
- 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 Chickpeas: Heat oven to 425°F. Thoroughly dry the chickpeas by wrapping them in a clean dishtowel and shaking vigorously. On a sheet pan, toss chickpeas with 2 tablespoons of vegetable oil, 1 teaspoon kosher salt, garlic powder, and ground cumin to coat evenly. Spread out on the pan and bake for about 20 minutes until crispy, shaking the pan halfway through to toss them for even roasting.
- Blend Tomato Mixture: While chickpeas roast, add roughly chopped tomatoes, onion, and garlic cloves to a blender along with 1½ teaspoons kosher salt and 2 cups water. Blend until completely smooth. Set this tomato puree aside for the soup base.
- Toast Rice and Chipotles: 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. Cook for about 3 minutes until fragrant and the rice begins to toast, enhancing the nutty flavor.
- Simmer Soup: Pour the blended tomato mixture and the 4 cups of vegetable or chicken broth into the pot with the toasted rice and chipotles. Bring the mixture to a brisk simmer over medium-high heat, stirring occasionally to prevent sticking. Lower the heat to maintain a gentle simmer, partially cover the pot, and cook until the rice is tender, approximately 10 to 12 minutes. Taste and adjust salt as needed.
- Serve: Ladle the soup into bowls. Top each serving with a dollop of full-fat plain Greek yogurt, a generous sprinkle of the crispy roasted chickpeas, and a squeeze of fresh lime juice. Note that the soup thickens as it sits and can be eaten like a porridge or thinned with additional broth or water to your preferred consistency.
Notes
- To get really crispy chickpeas, make sure they are well dried before roasting.
- Using chipotle chiles in adobo adds a smoky, spicy depth; adjust quantity to taste for heat preference.
- Optionally, garnish with fresh herbs like cilantro or parsley for added freshness.
- The soup thickens upon standing; stir in extra broth or water if you prefer a thinner consistency when reheating.
- Full-fat Greek yogurt adds creaminess and balances the spice, but you can omit it for a lighter dish.
Keywords: chickpea soup, tomato rice soup, crispy chickpeas, chipotle soup, vegetarian soup, easy dinner, healthy soup
