"Better than Chicken Noodle Soup" Spanish Chickpea and Rice Soup

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and can be less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is protein-rich, while barley is often cheaper.

Heat a stock pot over medium heat and add 3 tablespoons of extra virgin olive oil.

Finely chop 1 medium onion, roughly chop 5 cloves of garlic, finely chop 1 green bell pepper, and finely chop 2 peeled carrots.

Add the chopped ingredients to the stockpot and mix to coat in olive oil, sautéing for about 4 minutes until lightly sautéed.

Add 1 tablespoon of sherry vinegar, 1 teaspoon of sweet smoked Spanish paprika, and 1/2 teaspoon of ground cumin; mix quickly to avoid bitterness from the paprika.

Add 1/2 cup of tomato sauce and season with sea salt and black pepper; simmer for a few minutes until slightly thickened.

Drain 1 jar of cooked chickpeas and rinse under water.

After simmering the tomato sauce for 3-4 minutes, add the rinsed chickpeas and 1 liter of vegetable broth along with 1 bay leaf; bring to a boil.

Measure out 1/2 cup of rice and add it to the boiling broth; mix well and cover the pot, lowering the heat to simmer for 16-18 minutes until the rice is cooked through.

Remove from heat and serve topped with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary