Vegan Chickpea and Rice Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 carrots
• 1 celery stalk
• 5 cloves of garlic
• Thumb-sized piece of ginger
• 1 teaspoon turmeric
• 1 teaspoon salt
• Pepper to taste
• 1 teaspoon thyme
• 3/4 cup long-grain rice
• 2 small cans of chickpeas (425 grams, drained)
• 4 cups vegetable broth
• 1/2 cup of frozen baby peas
• Fresh parsley

Instructions

1. 1

   Chop the onion and celery, peel and slice...: Chop the onion and celery, peel and slice the carrots thinly.

2. 2

   In a large pot, heat the olive oil,...: In a large pot, heat the olive oil, and add chopped onion, celery, and carrots. Stir occasionally over moderate heat until the onion is translucent, about 10 minutes.

3. 3

   Finely chop the garlic, peel and grate the...: Finely chop the garlic, peel and grate the ginger. Add both to the pot with vegetables and sauté for a minute.

4. 4

   Add spices: turmeric, salt, pepper, and thyme, and...: Add spices: turmeric, salt, pepper, and thyme, and sauté.

5. 5

   Stir in the long-grain rice and sauté it...: Stir in the long-grain rice and sauté it for about a minute while stirring.

6. 6

   Drain and rinse the chickpeas, add them to...: Drain and rinse the chickpeas, add them to the pot, and then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer on low for approximately 20 minutes until the rice is cooked. Stir occasionally.

7. 7

   Once the rice is cooked, stir in the...: Once the rice is cooked, stir in the frozen baby peas and chopped fresh parsley, then serve.