Chickpea Tomato-Rice Soup with Crispy Spiced Chickpeas and Lime Recipe

Introduction

This Chickpea Tomato-Rice Soup is a comforting and flavorful dish that combines tender rice, smoky chipotle, and crispy roasted chickpeas. It’s perfect for a cozy meal and offers a beautiful balance of textures and spices.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 tablespoons vegetable oil, divided
• Kosher salt, such as Diamond Crystal
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 4 plum tomatoes, roughly chopped (about 12 ounces)
• ½ large onion, peeled and roughly chopped (about 6 ounces)
• 2 garlic cloves, peeled
• 1 cup long-grain white rice, such as jasmine
• 2 canned chipotle chiles in adobo, roughly chopped
• 4 cups vegetable or chicken broth
• Full-fat plain Greek yogurt and lime wedges (optional), for serving

Instructions

1. Step 1: Preheat the oven to 425 degrees F. Dry the chickpeas by wrapping them in a clean dishtowel and shaking vigorously. Place chickpeas on a sheet pan with 2 tablespoons of oil, 1 teaspoon salt, garlic powder, and cumin. Toss to coat evenly. Roast for about 20 minutes, shaking the pan halfway through, until chickpeas are crispy.
2. Step 2: While chickpeas roast, combine the tomatoes, onion, garlic cloves, 1½ teaspoons salt, and 2 cups water in a blender. Blend until smooth and set aside.
3. Step 3: Heat the remaining 2 tablespoons oil in a medium Dutch oven over medium-high heat. Add the rice and chopped chipotles, cooking and stirring frequently until the rice is fragrant and starts to toast, about 3 minutes.
4. Step 4: Stir in the blended tomato mixture and broth. Bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce to a gentle simmer and cook partially covered until the rice is tender, about 10 to 12 minutes. Adjust salt to taste.
5. Step 5: Serve the soup ladled into bowls topped with a dollop of Greek yogurt, a generous sprinkle of crispy chickpeas, and a squeeze of lime. The soup thickens as it cools and can be thinned with more broth or water if desired.

Tips & Variations

• Use jasmine rice for a fragrant, delicate texture; short-grain rice can make the soup thicker and creamier.
• Add more chipotle chiles if you prefer extra smoky heat.
• For a vegan version, use vegetable broth and omit the yogurt or replace it with a dairy-free alternative.
• To ensure the chickpeas get crispy, make sure they are very dry before roasting.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, making the soup thicker. Reheat gently in a pot over low heat, adding a splash of broth or water to loosen the consistency if needed. The crispy chickpeas are best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before proceeding. Then dry them well and roast as directed.

What can I substitute for chipotle chiles in adobo?

If you don’t have chipotle chiles, smoked paprika plus a pinch of cayenne pepper can provide smokiness and heat, though the flavor will be milder.

Chickpea Tomato-Rice Soup with Crispy Spiced Chickpeas and Lime Recipe

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This Chickpea Tomato-Rice Soup is a comforting and flavorful dish featuring crispy spiced chickpeas, a rich tomato and chipotle-infused broth, and tender jasmine rice. The soup is made by roasting seasoned chickpeas until crispy, blending fresh tomatoes with garlic and onion for a silky base, then simmering everything together with rice and smoky chipotle peppers. It’s perfect served with creamy Greek yogurt and a squeeze of lime for brightness, offering a satisfying mix of textures and smoky-spicy flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking and Stovetop
• Cuisine: Mexican-American Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crispy Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt, such as Diamond Crystal
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin

For the Soup Base

• 4 plum tomatoes, roughly chopped (about 12 ounces)
• ½ large onion, peeled and roughly chopped (about 6 ounces)
• 2 garlic cloves, peeled
• 1½ teaspoons kosher salt
• 2 cups water

For Cooking the Soup

• 2 tablespoons vegetable oil
• 1 cup long-grain white rice, such as jasmine
• 2 canned chipotle chiles in adobo, roughly chopped
• 4 cups vegetable or chicken broth

For Serving (Optional)

• Full-fat plain Greek yogurt
• Lime wedges

Instructions

1. Roast the Chickpeas: Preheat the oven to 425°F (220°C). Wrap the drained chickpeas in a clean dish towel and shake them vigorously to dry thoroughly. Transfer chickpeas to a sheet pan and toss with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, garlic powder, and ground cumin to coat evenly. Spread them out in a single layer and bake for about 20 minutes, shaking the pan halfway through to ensure even roasting, until they are crispy.
2. Prepare the Tomato Blend: While the chickpeas roast, combine the roughly chopped plum tomatoes, chopped onion, peeled garlic cloves, 1½ teaspoons kosher salt, and 2 cups water in a blender. Blend until completely smooth, then set aside.
3. Cook the Rice and Chipotle: In a medium Dutch oven or heavy pot, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the jasmine rice and chopped chipotle chiles, stirring frequently to toast the rice and release the chipotle aroma, about 3 minutes.
4. Simmer the Soup: Pour the blended tomato mixture and 4 cups of vegetable or chicken broth into the pot with the toasted rice and chipotles. Bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 10 to 12 minutes until the rice is tender. Taste and adjust seasoning with salt as needed.
5. Serve the Soup: Ladle the soup into bowls. Top each serving with a dollop of full-fat plain Greek yogurt, a generous sprinkling of the crispy roasted chickpeas, and a squeeze of fresh lime juice. The soup will thicken as it sits but can be thinned with additional broth or water if desired.

Notes

• Shaking the chickpeas in a dish towel before roasting helps them become extra crispy by drying off moisture.
• Adjust the amount of chipotle chiles to control the heat level to your preference.
• If you prefer a thinner soup consistency, add more broth or water during simmering or before serving.
• For a vegan version, substitute Greek yogurt with a plant-based yogurt or omit it entirely.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Keywords: chickpea soup, tomato rice soup, chipotle soup, vegetarian soup, crispy chickpeas, healthy soup, easy dinner recipe