Hearty, filling, and one that's sure to 'hit the spot,' this spicy chickpea and brown rice soup is perfect for these winter months. Play with the quantity of some of the spices to give it the exact flavoring you love. Enjoy!
1 onion, diced
1 large carrot, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 tsp. cumin
1 tsp. garam masala
1/2 tsp. garlic powder
1/4 tsp. turmeric
4 cups low-sodium vegetable broth
2 1/4 cups cooked chickpeas, rinsed and drained
1 15oz. can fire-roasted tomatoes
1 Tbsp. pickled jalapeños
1/2 cup brown basmati rice
1 15oz. can full-fat coconut milk
chopped cilantro, for garnish (optional)
1. In a large pot, add onion, carrot, celery and a splash of vegetable broth (or water) and saute for about 5 minutes (add another splash of water or broth if it gets too dry).
2. Add the garlic, ginger, cumin, garam masala, garlic powder, and turmeric and cook for another minute or so.
3. Pour in the broth, chickpeas, tomatoes, and jalapeños, lower the heat, cover and simmer for 10 minutes.
4. Remove about 2 cups of the broth mixture and set aside.
5. Stir in the basmati rice, cover again and cook until tender (about 30-40 minutes).
6. While the rice cooks, add the reserved broth mixture to a blender and process until smooth. When the rice is tender, add back to the soup the 2 cups of blended broth. Stir in the coconut milk and gently reheat the soup.
7. Ladel into serving bowls and top with cilantro, if desired.
For more great seasonal recipes visit AnUnrefinedVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!