Chickpea 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
Scale
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
