Wild Chickpeas Soup

AuthorpadminCategoryDifficultyBeginner

Wild 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.

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 tbsp olive oil
 1 cup red onion, diced
 1 cup celery, diced
 ¾ cup carrots, diced
 3 large cloves garlic, minced
 freshly ground black pepper
 ¼ tsp sea salt
 ½ cup uncooked wild rice, rinsed
 1 tsp dry mustard
 1 tsp dried thyme
 1 tsp dried oregano
 ½ tsp dried marjoram
 3 cups cooked chickpeas
 4 cups vegetable stock
 3 cups water
 2 bay leaves
 2 tbsp nutritional yeast
 1 tbsp fresh sage, minced
 1 tbsp fresh thyme, minced

1

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.

2

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.

3

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.

4

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.

5

Season to taste with additional salt and pepper, and serve.

Ingredients

 1 tbsp olive oil
 1 cup red onion, diced
 1 cup celery, diced
 ¾ cup carrots, diced
 3 large cloves garlic, minced
 freshly ground black pepper
 ¼ tsp sea salt
 ½ cup uncooked wild rice, rinsed
 1 tsp dry mustard
 1 tsp dried thyme
 1 tsp dried oregano
 ½ tsp dried marjoram
 3 cups cooked chickpeas
 4 cups vegetable stock
 3 cups water
 2 bay leaves
 2 tbsp nutritional yeast
 1 tbsp fresh sage, minced
 1 tbsp fresh thyme, minced

Directions

1

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.

2

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.

3

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.

4

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.

5

Season to taste with additional salt and pepper, and serve.

Wild Chickpeas Soup
Wild Chickpeas Soup - Try Vegan Recipes

Wild Chickpeas Soup

AuthorpadminCategoryDifficultyBeginner

Wild 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.

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 tbsp olive oil
 1 cup red onion, diced
 1 cup celery, diced
 ¾ cup carrots, diced
 3 large cloves garlic, minced
 freshly ground black pepper
 ¼ tsp sea salt
 ½ cup uncooked wild rice, rinsed
 1 tsp dry mustard
 1 tsp dried thyme
 1 tsp dried oregano
 ½ tsp dried marjoram
 3 cups cooked chickpeas
 4 cups vegetable stock
 3 cups water
 2 bay leaves
 2 tbsp nutritional yeast
 1 tbsp fresh sage, minced
 1 tbsp fresh thyme, minced

1

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.

2

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.

3

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.

4

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.

5

Season to taste with additional salt and pepper, and serve.

Ingredients

 1 tbsp olive oil
 1 cup red onion, diced
 1 cup celery, diced
 ¾ cup carrots, diced
 3 large cloves garlic, minced
 freshly ground black pepper
 ¼ tsp sea salt
 ½ cup uncooked wild rice, rinsed
 1 tsp dry mustard
 1 tsp dried thyme
 1 tsp dried oregano
 ½ tsp dried marjoram
 3 cups cooked chickpeas
 4 cups vegetable stock
 3 cups water
 2 bay leaves
 2 tbsp nutritional yeast
 1 tbsp fresh sage, minced
 1 tbsp fresh thyme, minced

Directions

1

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.

2

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.

3

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.

4

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.

5

Season to taste with additional salt and pepper, and serve.

Wild Chickpeas Soup