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