Chickpea & Rice Soup Recipe

Receta de Sopa de Garbanzos y Arroz

45 Minutes

4 Servings

Ingredients

3 tbsp extra virgin olive oil
1 onion
5 cloves garlic
1 red bell pepper
15 green beans
2 sweet potatoes medium in size
1/2 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
1/2 tsp dried thyme
3 cups jarred chickpeas
1/2 cup Spanish paella rice
6-7 cups water
pinch sea salt
Dash black pepper
1 handful fresh parsley

Nutritional Facts

Calories 419
Calories From Fat 117
Total Fat 13 gr (20%)
Saturated Fat 2 gr (13%)
Polyunsaturated Fat 2 gr
Monounsaturated Fat 8 gr
Sodium 428 mg (19%)
Potassium 747 mg (21%)
Total Carbohydrates 66 gr (22%)
Fiber 11 gr (46%)
Sugars 8 gr (9%)
Protein 11 gr (22%)
Vitamin A 17255 IU (345%)
Vitamin C 46 mg (56%)
Calcium 116 mg (12%)
Iron 4 mg (22%)

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

This flavorful soup is made with heart-healthy ingredients, comes together effortlessly in just 40 minutes and has all the elements of a complete meal—vegetables, beans, rice, sweet potatoes and a blend of herbs and spices—while being naturally gluten-free and vegan.

Steps

Finely chop the onion, roughly chop the garlic, finely chop the bell pepper, cut the green beans into 1 inch (2.50 cm) pieces and cut the sweet potatoes (peeled) into small bite sized pieces. Heat a stock pot with a medium heat and add in the olive oil. After 2 minutes add in the chopped vegetables (except for the sweet potatoes), mix with the olive oil, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the chopped sweet potatoes, paprika, cumin, thyme and season generously with sea salt & black pepper, mix together, then add in the water, raise to a high heat. Once it comes to a boil, add in the chickpeas (drained & rinsed) and the rice, give it one final mix and bring back to a boil, then place a lid on the pan and lower to a low-medium heat, simmer for 15 to 20 minutes or until the sweet potatoes and rice are cooked through. Transfer into shallow bowls and garnish with fresh parsley, enjoy!