{Healing} Chickpea Rice Soup


This is definitely not a new recipe, but I decided to give it a second chance on the blog since it was one of the first recipes I ever posted back in October 2014. I thought it might be fun to remake some of my old favorites and re-photograph to see how much my photography has changed. BOY, HAS IT CHANGED!


Chickpea Soup1   {Healing} Chickpea Rice Soup

{taken in October 2014}                                                       {taken in May 2015}

{Healing} Chickpea Rice Soup


A few weeks back I got sick with strep throat and this soup was exactly what I was craving. I honestly don’t get sick very often, but when I do, soup is the only thing I want to put into my body for 3 meals a day. As I thought about what kind to make, I remembered this old favorite that I used to make all the time, even when I wasn’t sick. A lightly seasoned, warming broth filled with nutritious veggies, chickpeas, and brown rice. Sooo soothing. To make it even easier, I had some leftover cooked brown rice in the fridge that I just dumped right into the pot— which makes the cook time even faster. And when you’re sick, the faster (and easier), the better.

I’m definitely not wishing sickness on anyone, but if it does happen, I totally recommend giving this soup a try.


{Healing} Chickpea Rice Soup

{Healing} Chickpea Rice Soup

Serves 6-8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 stalks of celery, chopped
  • 3/4 cups carrots, chopped
  • 1 medium zucchini, diced
  • 1 small head of broccoli florets
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup brown rice (uncooked) or 1 1/2 cups cooked
  • 1 1/2 teaspoon dried thyme
  • salt and pepper to taste


Step 1
Begin by drizzling 2 tbsp of olive oil in a large pot and turning the heat to medium high. Add in the diced onion and cook until they are just turning translucent. Add in the carrots, celery, and zucchini and continue to cook for 5-6 minutes.
Step 2
Once the veggies are slightly tender, pour 8 cups of low sodium vegetable stock into the pot, along with the chickpeas, rice, and broccoli florets. Add in the thyme, salt, and pepper, then stir all the ingredients together. If you added in dry rice, you'll have to simmer the soup for at least 40 minutes. If you added cooked rice, it only needs about 15-20 minutes, or until the broccoli is tender and the flavors have melded.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I served it “a la mexicana” with lemon and avocado and it was delicious.

    • Sounds perfect! Avocado makes everything taste better 🙂

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