Chickpea and Rice Soup Recipe

This warm and fragrant soup is made with canned chickpeas, fresh veggies, wild rice, aromatic herbs, and a handful of spices simmered in vegetable broth. Turmeric specifically, adds a hint of Indian flavor to the soup that I find satisfying and garlicky naan bread served on the side for dipping rounds out the meal nicely.

I like this recipe because it’s cozy and comforting; just right for enjoying while curled up on the couch, wrapped in a fuzzy blanket. The flavors and textures are all nicely balanced – a tasty way to warmup on a chilly day.

Chickpeas and Garbanzo Beans are the Same

I use both names for this versatile bean interchangeably. There’s no rhyme or reason as to why one or another makes it into the title of a recipe other than I just personally think it sounds better. Also, I’ve never understood why so many of us say ‘chickpeas’ when the can so clearly reads ‘garbanzo beans’.

Whatever you call them, they’re delicious. I became somewhat obsessed with making Chickpea Burgers over the summer and Chickpea Salad sandwiches are one of my favorite work-at-home lunches.

Ingredients for Wild Rice and Garbanzo Bean Soup

You will need:

2 cups herbed wild rice, cooked
1 tablespoon olive oil
1 tablespoon vegan butter
1/4 cup yellow onion, diced
1 cup carrots, chopped
1/4 cup celery, chopped
2 teaspoons garlic
1 1/2 teaspoon fresh thyme
1/8 teaspoon dried turmeric
1 bay leaf
1/8 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
6 cups vegetable broth
2 (15-ounce) cans garbanzo beans, rinsed and drained

How to Make Wild Rice and Garbanzo Bean Soup

STEP ONE: In a medium size pot, heat olive oil and butter over medium-high heat. Add the onions, carrots, and celery. Cook and stir for 3 minutes, until softened.

STEP TWO: Stir in the garlic, thyme, turmeric, bay leaf, red pepper flakes, salt, and pepper. Continue cooking for an additional 1 minute.

STEP THREE: Add the vegetable broth and garbanzo beans. Bring just to a boil, then reduce the heat to low. Cover and simmer 20 minutes.

STEP FOUR: Remove from heat then stir in the cooked rice and serve hot.

More Soup Recipes You’ll Love!

Moroccan Lentil Soup
Vegan Vegetable and Orzo Soup
Green Chile Rice and Black Bean Soup
Roasted Eggplant and Garlic Soup
Stuffed Pepper Soup

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Originally posted December 5, 2014. Updated September 8, 2022.

Wild Rice & Garbanzo Bean Soup

This hearty and healthy soup is dairy-free and easy to make with simple and savory ingredients.

5 from 15 votes

Print Pin Rate

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Indian

Keyword: dairy free, vegan, vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 174kcal

Author: Holly Gray

Ingredients

2 cups herbed wild rice cooked
1 tablespoon olive oil
1 tablespoon vegan butter
1/4 cup yellow onion diced
1 cup carrots chopped
1/4 cup celery chopped
2 teaspoons garlic
1 1/2 teaspoon fresh thyme
1/8 teaspoon dried turmeric
1 bay leaf
1/8 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
6 cups vegetable broth
2 15-ounce cans garbanzo beans, rinsed and drained

Instructions

In a medium size pot, heat olive oil and butter over medium-high heat. Add the onions, carrots, and celery. Cook and stir for 3 minutes, until softened.
Stir in the garlic, thyme, turmeric, bay leaf, red pepper flakes, salt, and pepper. Continue cooking for an additional 1 minute.
Add the vegetable broth and garbanzo beans. Bring just to a boil, then reduce the heat to low. Cover and simmer 20 minutes.
Remove from heat then stir in the cooked rice and serve hot.

Nutrition

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