AuthorpadminCategorySoups & StewsDifficultyBeginnerWild rice combined with chickpeas and home-cooking seasonings makes this a comfort soup to curl up with. Serve with a salad of romaine lettuce tossed with Living Caesar Dressing and cherry tomatoes for a fresh, juicy bite.
In a large pot on medium heat, add oil, onions, celery, carrots, garlic, wild rice, salt, pepper, dry mustard, dried thyme, oregano, and marjoram and stir to combine.
Cover and let cook for 5–6 minutes, stirring once or twice. Add 2½ cup chickpeas, stock, water, and bay leaves and stir to combine.
Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 45–55 minutes, until rice is fully cooked and inner white of grain is exposed.
With a hand blender, briefly pulse soup to add some creaminess if desired. Stir in the reserved 1 cup chickpeas, nutritional yeast, sage, and fresh thyme, and cook for 2–3 minutes.
Season to taste with additional salt and pepper, and serve.
Ingredients
Directions
In a large pot on medium heat, add oil, onions, celery, carrots, garlic, wild rice, salt, pepper, dry mustard, dried thyme, oregano, and marjoram and stir to combine.
Cover and let cook for 5–6 minutes, stirring once or twice. Add 2½ cup chickpeas, stock, water, and bay leaves and stir to combine.
Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 45–55 minutes, until rice is fully cooked and inner white of grain is exposed.
With a hand blender, briefly pulse soup to add some creaminess if desired. Stir in the reserved 1 cup chickpeas, nutritional yeast, sage, and fresh thyme, and cook for 2–3 minutes.
Season to taste with additional salt and pepper, and serve.