Name: Lebanese Chickpea And Rice Soup
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas, soaked overnight; 1 onion, chopped; 3 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 cup uncooked rice; 6 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; Salt and pepper, to taste; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrot, and celery. Cook for an additional 2-3 minutes until the vegetables begin to soften.
Drain the soaked chickpeas and add them to the pot. Stir in the ground cumin, coriander, and paprika, coating the vegetables and chickpeas with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 1 hour, or until the chickpeas are tender.
Stir in the uncooked rice and continue to simmer for another 20-25 minutes, or until the rice is cooked through and the soup has thickened to your desired consistency.
Season with salt and pepper to taste. Adjust the spices if needed.
Serve the Lebanese Chickpea and Rice Soup hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the soup before eating.

Ingredients

Instructions

Nutrition Facts

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