Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 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
1Add onion, celery and carrots to a large stockpot. Heat on medium-high for 3–5 minutes, until onions turn translucent.
2Turn heat down to medium and stir in the garlic, cooking for 30–60 seconds.
3Add 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.
4Stir in the thyme, oregano, and salt and pepper, if using. Cook until fragrant, about 30–60 seconds.
5Add rice, chickpeas and broth. Bring to a boil then simmer, cover and let cook for 30 minutes until rice is tender.
6Stir in the coconut milk and spinach.
7Split between four bowls and serve with lemon wedges.
Chef's Notes
Substitutions
In place of yellow onion, use red or white onion.
Instead of carrot, use red, yellow or orange bell pepper.
If you enjoy exotic mushrooms, use them in place of cremini, button or portobello.
Instead of spinach, add another leafy green of choice such as kale, collards, or chard.
Prep Ahead
Cut your onion, celery and carrots ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 90 days.
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
1Add onion, celery and carrots to a large stockpot. Heat on medium-high for 3–5 minutes, until onions turn translucent.
2Turn heat down to medium and stir in the garlic, cooking for 30–60 seconds.
3Add 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.
4Stir in the thyme, oregano, and salt and pepper, if using. Cook until fragrant, about 30–60 seconds.
5Add rice, chickpeas and broth. Bring to a boil then simmer, cover and let cook for 30 minutes until rice is tender.
6Stir in the coconut milk and spinach.
7Split between four bowls and serve with lemon wedges.
Soothing Chickpea Soup with Fresh Thyme and Oregano
