Rice and Chickpea Soup

Name: Rice and Chickpea Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Originario rice 1 cup; Precooked chickpeas 1 ½ cup; Carrots 2.8 oz; White onions ¾ cup; Garlic 1 clove; Vegetable broth to taste; Curry 1 tsp; Rosemary 1 sprig; Black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste; Champignon mushrooms 3 ½ cups

it de fr es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Rice and chickpea soup? It’s been a go-to in Southern Italy for ages, especially when it gets chilly and everyone’s craving something warm and creamy. Really hits the spot. Folks in regions like Puglia and Campania just love these simple, rustic dishes that fill you up and keep you cozy. And you know what? What makes this rice and chickpea soup different is the touch of curry spice. Pretty cool, right? Not super common in Italian food, but it adds this tangy flavor that pairs so so well with earthy chickpeas and soft rice.

Here's the thing: this soup brings together basic stuff you probably already have—rice, chickpeas, onions, maybe a carrot or two—but somehow, it just works magic. Seriously good. The result is a bowl of hearty vegan soup that feels like a big, moist hug. Perfect for those chilly nights.

In Southern Italy, some folks switch it up with lentils or cannellini beans for a twist, but the combo in chickpea and rice soup is pretty much unbeatable when it comes to comfort. With its thick, tender texture, this vegan chickpea rice soup can totally stand on its own or pair with some crusty bread for extra satisfaction. Thanks to the curry, it’s not just your average bowl of beans and grains—it actually gives you something new while still keeping those old-school vibes.

People often call this kind of food golden for a reason—it’s got that home-cooked look and taste—making it one of the best plant-based soup recipes to try when you want something easy and filling. You might even catch yourself swapping chickpeas for fava beans or tossing in a little spinach. So flexible.

Thing is, no matter the version, this dish brings warmth, crispy flavors, and a bit of Italian heart to any table. Next time you’re in the mood for something comforting and full of flavor, give this Italian classic a go. Enjoy a taste of Southern hospitality right in your kitchen. Can’t go wrong.

How to prepare Rice and Chickpea Soup

To make the rice and chickpea soup, first, take care of cleaning the mushrooms: cut the base of the stem and remove the soil residues with a damp cloth. Slice the mushrooms and set them aside 2. Clean and chop the onion and carrots 2. Heat a dash of oil in the pan 3.

Sauté the carrot, onion, and garlic over medium-low heat 4. Add the mushrooms 5 and cook for a couple of minutes. Add the chickpeas 6 and mix.

Cover with the hot broth 7. Once it reaches boiling, add the rice 8, stir and season with salt, pepper, and curry 9.

Fragrance with chopped rosemary 10. Cook the rice, adding broth if necessary, stirring often 11. Serve the rice and chickpea soup hot 12.

Storage

The rice and chickpea soup can be stored in the refrigerator for up to one day. Freezing is not recommended.

Tip

If you use dried chickpeas, halve the indicated dosage, soak them for 12 hours in cold water, and then cook them for about 2 hours; they should be cooked but firm.

For the translation of some texts, artificial intelligence tools may have been used.

Rice and Chickpea Soup

PRESENTATION

How to prepare Rice and Chickpea Soup

Storage

Tip

RELATED RECIPES