Chickpea Mushroom and Rice Soup is a good-looking soup, and it smells so good while it’s cooking on the stove. Whole chickpeas, whole mushrooms, and whole brown rice make for a mouthful. And a tasty one. You might look like a chipmunk with a mouthful of this, but it’s so worth it.
You can change up the rice by replacing it with other whole grains such as whole farro, spelt, barley, or oat groats. Choose the whole grain, rather than rolled or cut versions, to get the same chewy, satisfaction. The grains can be cooked ahead of time, or overnight in a slow cooker, to have on hand to add into soups, stews, and even enjoy as your breakfast cereal. Consider this another suggestion to plan your meals for the week, and make a list of what to make ahead to simplify meal prep time. The Garden Dish Weekly meal planning template can help you.
- 4 1/2 cups - cooked chickpeas (about 3 15 oz cans, drained and rinsed)
- 6 cups - water
- 1/2 medium - red onion, chopped
- 1/2 medium - green bell pepper, chopped
- 1 8 oz pkg - mushrooms, cleaned and left whole
- 4 cups - brown rice, cooked
- 1 cup - peas, fresh or frozen
- 1 Tbs - ground thyme
- 2 Tbs - tamari soy sauce, reduced sodium
- In a blender, blend 1 1/2 cups of the chickpeas with 6 cups of water to make a broth. Set aside.
- In a large soup pot over medium heat, sauté the onion and pepper until tender, adding a little of the chickpea broth as needed to prevent sticking.
- Add the remaining ingredients, cover, and simmer over medium-low heat for about 20 minutes. Salt to taste.
Nutrition (per serving): 569 calories, 74% calories from carbohydrates, 17% calories from protein, 10% calories from fat, 19.9g fiber.