Chickpea and Tomato Rice Soup with Crispy Garbanzo Topping Recipe

Introduction

This Chickpea Tomato-Rice Soup is a comforting and flavorful dish that combines crispy roasted chickpeas with a smoky tomato and rice broth. It’s perfect for a cozy meal and offers a delightful balance of textures and spices.

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

1. Step 1: Heat the oven to 425 degrees Fahrenheit. Wrap the chickpeas in a clean dishtowel and shake vigorously to dry them thoroughly. Place the chickpeas on a sheet pan along with 2 tablespoons of vegetable oil, 1 teaspoon salt, the garlic powder, and cumin. Roll them around to coat evenly in the oil and spices. Bake until crispy, about 20 minutes, shaking the pan once halfway through to toss the chickpeas.
2. Step 2: While the chickpeas roast, combine the tomatoes, onion, and garlic cloves in a blender with 1½ teaspoons salt and 2 cups water. Blend until smooth and set aside.
3. Step 3: In a medium Dutch oven or heavy pot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the rice and chopped chipotles, cooking and stirring frequently until fragrant and the rice begins to toast, about 3 minutes.
4. Step 4: Stir in the tomato mixture and the broth. Bring the soup to a brisk simmer over medium-high heat, stirring occasionally. Lower the heat to maintain a gentle simmer, cover partially, and cook until the rice is tender, about 10 to 12 minutes. Taste and adjust seasoning with salt if needed.
5. Step 5: To serve, ladle the soup into bowls and top with a dollop of Greek yogurt, a generous sprinkling of the crispy roasted chickpeas, and a squeeze of lime. The soup will thicken as it sits but can be thinned with additional broth or water as desired.

Tips & Variations

• For extra heat, add more chipotle chiles or a pinch of cayenne pepper.
• Use brown rice for a nuttier flavor and added fiber, but increase cooking time accordingly.
• Swap Greek yogurt for sour cream or omit for a dairy-free option.
• To make the soup vegan, use vegetable broth and skip the yogurt or use a plant-based alternative.
• Shaking the chickpeas dry before roasting helps them get crispier.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken when chilled; reheat gently on the stove or microwave, adding broth or water to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or diced tomatoes work well if fresh plum tomatoes are unavailable. Use about 14 ounces and adjust seasoning as needed.

How do I make this soup gluten-free?

This recipe is naturally gluten-free as it uses rice and chickpeas. Just ensure your broth and spices are gluten-free certified.

Chickpea and Tomato Rice Soup with Crispy Garbanzo Topping Recipe

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★★★★★

4.6 from 76 reviews

This Chickpea Tomato-Rice Soup is a comforting, flavorful dish featuring crispy roasted chickpeas, a smoky tomato base with chipotle peppers, and tender jasmine rice simmered to perfection. Finished with creamy Greek yogurt and a squeeze of lime, it’s a hearty meal that’s perfect for lunch or dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking and Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crispy Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt (such as Diamond Crystal)
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin

For the Soup

• 4 tablespoons vegetable oil, divided
• 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
• 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

1. Roast the Chickpeas: Preheat your oven to 425°F (220°C). Dry the chickpeas thoroughly by wrapping them in a clean dishtowel and shaking vigorously. On a sheet pan, toss chickpeas with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, garlic powder, and cumin until well coated. Roast in the oven for about 20 minutes, shaking the pan halfway through to ensure even crisping.
2. Prepare the Tomato Blend: While chickpeas roast, combine the chopped tomatoes, onion, garlic cloves, 1½ teaspoons salt, and 2 cups water in a blender. Blend until smooth and set aside your tomato mixture.
3. Cook the Rice and Soup: Heat the remaining 2 tablespoons oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the jasmine rice and chopped chipotle chiles, stirring frequently to toast the rice and release aromas, about 3 minutes. Pour in the blended tomato mixture and the 4 cups of vegetable or chicken broth. Bring the soup to a brisk simmer over medium-high heat, stirring occasionally, then reduce to a gentle simmer. Cover partially and cook until the rice is tender, about 10 to 12 minutes. Adjust seasoning with salt to taste.
4. Serve: Ladle the soup into bowls. Top with a dollop of full-fat plain Greek yogurt, a generous sprinkle of the crispy roasted chickpeas, and a squeeze of fresh lime. Note that the soup will thicken if left to sit; enjoy it thick like a porridge or thin it with additional broth or water if desired.

Notes

• You can use either vegetable or chicken broth depending on your preference or diet.
• The soup thickens as it cools; add more broth or water to adjust consistency when reheating.
• For a spicier kick, add more chipotle chiles or include some of the adobo sauce.
• Roasting the chickpeas thoroughly is key for achieving the perfect crispiness.
• Greek yogurt and lime wedges add refreshing contrast but are optional for serving.

Keywords: Chickpea soup, tomato rice soup, crispy chickpeas, chipotle soup, vegetarian soup, comforting soup, dinner recipe