Chickpea and Tomato Rice Soup with Crispy Garbanzo Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
