Wild Chickpeas Soup

If you don’t have fresh sage or thyme, you can add an additional ¼–½ tsp dried sage and about ½ tsp more dried thyme along with the other dried herbs.
April 14, 2020 March 10, 2021
Chickpeas Soup

In this Wild Chickpeas Soup we combine wild rice with chickpeas and home-cookin’ seasonings makes this a comfortable 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. Chickpeas are great alternatives for those looking for meat alternative high in protein. 

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
IngredientsDirections

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