CHICKPEA AND RICE SOUP

An easy soup, that is both comforting and healthy, is the goal of this recipe. It combines simple ingredients you likely have already in your cabinet — and if you don’t — can easily be found and refilled at our shop! Adding in garlic, ginger and turmeric also gives his soup the ability to help heal you from the inside out with lots of immunity boosting nutrients! It’s gluten-free, nut-free and ready in just 30 minutes!

3 TBS olive oil
1 small yellow onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves
1.5tsp ground ginger
3/4 tsp turmeric
1 tsp kosher salt
1/2 tsp black pepper
1/2 TBS dried thyme
2 TBS dried parsley
3/4 cup long grain white or jasmine rice
1 (15oz) can of chickpeas (or 1.5 cups soaked dried chickpeas)
6 cups vegetable broth
1/2 cup frozen green peas
1/2 cup frozen corn kernels
1/2 lemon squeezed

1. Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onions, carrots, and celery and cook 5-7 minutes until vegetables soften. Add in garlic, ginger, turmeric, salt, pepper, and thyme; cooking 2 more minutes, until aromatic.

2. Stir in rice; cook 2 minutes, allowing the rice to lightly toast. Stir in chickpeas and broth; bring soup to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 minutes, until the rice is tender.

3. Uncover and stir in peas, corn, dried parsley, and juice from the 1/2 lemon. Enjoy!