Ingredients
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
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.
Spread the chickpeas on a baking sheet and bake at 450 Fahrenheit degrees for 30 minutes to make the chickpeas crunchy.
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.
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.
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.
Pull out the chickpeas from the oven after 20 to 30 minutes.
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!
Nutrition Facts
Calories
500
* 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.
