Chickpea Tomato-Rice Soup
, 4 servings
A smoky chipotle tomato-rice soup, thick and porridge-like, topped with crispy spiced roasted chickpeas and yogurt.
| prepHeat oven to 425°F / 220°C | ||||
| 1 (425 g) can chickpeas, drained and rinsed | Dry chickpeas in dishtowel | Toss with oil, salt & spices | Roast 425°F / 220°C, 20 min | Ladle; top with yogurt, chickpeas, lime |
| 2 tablespoons vegetable oil (for the chickpeas) | ||||
| 1 teaspoon kosher salt (for the chickpeas) | ||||
| 1/2 teaspoon garlic powder | ||||
| 1/2 teaspoon ground cumin | ||||
| 4 plum tomatoes, roughly chopped (about 340 g) | Blend tomatoes, onion, garlic, salt, water | Add blend & broth, simmer 10-12 min | ||
| 1/2 large onion, roughly chopped (about 170 g) | ||||
| 2 garlic cloves, peeled | ||||
| 1 1/2 teaspoons kosher salt (for the soup) | ||||
| 475 ml water | ||||
| 2 tablespoons vegetable oil (for the pot) | Toast rice & chipotles 3 min | |||
| 185 g long-grain white rice | ||||
| 2 canned chipotle chiles in adobo, roughly chopped | ||||
| 950 ml vegetable or chicken broth | ||||
| Full-fat plain Greek yogurt, for serving | ||||
| Lime wedges (optional), for serving | ||||
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