Wild Rice Soup with Rosemary and Baked Crunchy Chickpeas

Wild Rice Soup with Rosemary and Baked Crunchy Chickpeas

A warm, comforting, aromatic, and deliciously satisfying soup

Ingredients

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  • 32 wt oz Garbanzo Beans
  • 96 wt oz Chicken Stock
  • 1 1/2 cups Wild Rice
  • 15 Celery Stalks
  • 1 cup Baby Carrots
  • 1 Yellow Onion
  • 3 tbsp Chopped Garlic
  • 3 tbsp Rosemary
  • 3 1/2 cups Water
  • 4 tbsp Olive Oil

Prep Time:

15

Minutes

Cook Time:

30

Minutes

Total Time:

45

Minutes

Yield:

6

7

Servings

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Wild Rice Soup with Rosemary and Baked Crunchy Chickpeas

This dish brings together different flavors and textures, with a combination of vegetables, rice, and chickpeas. The garlic, rosemary, and rice seasoning pair so well together, and provide a flavorful soup that will leave your tastebuds happy, and everyone asking for more. The lingering delightful aromatics will make mouths water, and noses happy. The chickpeas make a great protein-packed addition to this soup.

Directions

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Drain 2 cans of garbanzo beans or chickpeas. Pour the chickpeas or garbanzo beans into a medium-sized mixing bowl.

  • We used Nature’s Promise Low Sodium Organic Garbanzo Beans.

Pour 2 tablespoons of olive oil onto the chickpeas or garbanzo beans, and mix the olive oil and chickpeas together until the chickpeas are covered in the olive oil.

  • We used Filippo Berio Organic Extra Virgin Olive Oil.
Chickpeas and olive oil

Spread the chickpeas on a baking sheet and bake at 450 Fahrenheit degrees for 30 minutes to make the chickpeas crunchy.

Chickpeas and olive oil before oven

While the chickpeas bake, prepare the soup by pouring the chicken stock into a large pot and boil on high.

  • We used Nature’s Promise Organic Chicken Culinary Stock.
Add the chicken stock

Then chop 12 to 15 stalks of celery, and one 16 wt oz bag of baby carrots.

  • We used Nature’s Promise Organic Baby Cut Carrots.

Add the chopped celery and carrots to the chicken stock and boil for about 20 minutes so they soften up. Meanwhile, chop 1 yellow onion and 3 tablespoons of garlic.

  • We used Giant’s Chopped Garlic in Water.

Then, after the celery and carrots have boiled for about 20 minutes, add the chopped yellow onion, garlic, and 3 tablespoons of rosemary to the pot.

Add chopped veggies

In a medium pot, bring 3 1/2 cups of water and 2 tablespoon olive oil or butter to a boil. We used olive oil. Once the water boils, stir in the rice and spice packs into the medium pot. The directions for the rice are included on the boxes of rice that we used in this recipe.

  • We used 2 boxes of Near East Long Grain and Wild Rice Original.

Cover the rice, and reduce the heat to low. Simmer for 25 to 30 minutes or until most of the water is absorbed. Tip: The rice is cooked separately from the stock, to mitigate the rice from soaking up the stock.

Cooked wild rice

Pull out the chickpeas from the oven after 20 to 30 minutes.

Chickpeas and olive oil after oven

Add the crunchy chickpeas to the pot with the chicken stock, celery, carrots, and onion.

Tip: The chickpeas may soften a little when added to the chicken stock. As an alternative, put the chickpeas on the side of the soup dish, to maintain more of the crunchiness!

Share yours with us!

Tag

@ateaserecipes

on Instagram.

Wild Rice Soup with Rosemary and Baked Crunchy Chickpeas

Nutrition Facts

1
serving
of
7
Amount Per Serving

Calories

500

% Daily Value*
Total Fat
17g
21%
Saturated Fat
3g
15%
Trans Fat
0g
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Cholesterol
12mg
4%
Sodium
686mg
30%
Total Carbohydrates
65g
24%
Dietary Fiber
13g
47%
Sugars
16g
Includes
0g
Added Sugars
0%
Protein
24g
49%
Vitamin D
0.0mcg
0.0%
Calcium
147.7mg
11.4%
Iron
5.7mg
31.6%
Potassium
1157.0mg
24.6%
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Vitamin A
135.1mcg RAE
15.0%
Vitamin B6
0.7mg
38.2%
Vitamin B12
0.0mcg
0.0%
Vitamin C
8.3mg
9.2%
Vitamin E
2.0mg
13.4%
Vitamin K
37.8mcg
31.5%
Folate
294.4mcg DFE
73.6%
Magnesium
107.7mg
25.6%
Niacin
8.1mg NE
50.5%
Phosphorus
394.0mg
31.5%
Riboflavin
0.5mg
40.8%
Thiamin
0.4mg
30.0%
Zinc
3.3mg
30.0%
Caffeine
0mg

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. The information shown is only an estimate; it should not be considered a substitute for a professional nutritionist’s advice.

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