Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 mins
Ingredients
1 medium yellow onion (thinly sliced)
3 ribs organic celery (thinly sliced)
1 cup carrots (thinly sliced)
4 medium garlic cloves (minced)
1 cup mushrooms (cremini, button, or portobello, sliced)
1 tbsp fresh thyme (minced)
1 tbsp fresh oregano (minced)
1 tsp onion powder
½ tsp garlic powder
½ tsp salt (optional)
¼ tsp ground black pepper (optional)
¾ cup organic brown rice (or black)
3 cups cooked chickpeas (homemade or BPA-free canned)
5 cups vegetable broth (unsalted, preferably homemade)
2 cups packed organic spinach (chopped)
1 cup coconut milk (light or regular)
1 small lemon (cut in quarters)
Directions
1 Add onion, celery and carrots to a large stockpot. Heat on medium-high for 3–5 minutes, until onions turn translucent.
2 Turn heat down to medium and stir in the garlic, cooking for 30–60 seconds.
3 Add the mushrooms, stir and cook for 2–3 minutes. Add 2–4 tablespoons of water as needed to deglaze the pan and prevent the mushrooms from sticking.
4 Stir in the thyme, oregano, and salt and pepper, if using. Cook until fragrant, about 30–60 seconds.
5 Add rice, chickpeas and broth. Bring to a boil then simmer, cover and let cook for 30 minutes until rice is tender.
6 Stir in the coconut milk and spinach.
7 Split between four bowls and serve with lemon wedges.
Chef's Notes
Substitutions
Prep Ahead
Storage
Ingredients 1 medium yellow onion (thinly sliced)
3 ribs organic celery (thinly sliced)
1 cup carrots (thinly sliced)
4 medium garlic cloves (minced)
1 cup mushrooms (cremini, button, or portobello, sliced)
1 tbsp fresh thyme (minced)
1 tbsp fresh oregano (minced)
1 tsp onion powder
½ tsp garlic powder
½ tsp salt (optional)
¼ tsp ground black pepper (optional)
¾ cup organic brown rice (or black)
3 cups cooked chickpeas (homemade or BPA-free canned)
5 cups vegetable broth (unsalted, preferably homemade)
2 cups packed organic spinach (chopped)
1 cup coconut milk (light or regular)
1 small lemon (cut in quarters)
Directions 1 Add onion, celery and carrots to a large stockpot. Heat on medium-high for 3–5 minutes, until onions turn translucent.
2 Turn heat down to medium and stir in the garlic, cooking for 30–60 seconds.
3 Add the mushrooms, stir and cook for 2–3 minutes. Add 2–4 tablespoons of water as needed to deglaze the pan and prevent the mushrooms from sticking.
4 Stir in the thyme, oregano, and salt and pepper, if using. Cook until fragrant, about 30–60 seconds.
5 Add rice, chickpeas and broth. Bring to a boil then simmer, cover and let cook for 30 minutes until rice is tender.
6 Stir in the coconut milk and spinach.
7 Split between four bowls and serve with lemon wedges.
Soothing Chickpea Soup with Fresh Thyme and Oregano
