A cozy and comforting Chickpea and Rice Soup that warms the soul, made with simple ingredients, in one pot! Vegan, gluten free, refined sugar free with an oil free option.
In a large pot over medium heat, sauté carrots, celery and onion with oil or a splash of veggie broth. Cook down for roughly 2 minutes to lightly soften, then add garlic, seasoning, fresh herbs and bay leaf. Cook for another 1-2 minutes.
Add dry basmati rice to the pot and sauté for a few minutes to gently toast, then add vegetable broth and bring to a boil. Reduce heat to a low simmer, cover the pot halfway and let cook for 15-20 minutes, or until carrots are tender and rice is soft.
Add chickpeas, season with salt and pepper to taste and serve with fresh parsley to garnish if desired.
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