Chickpea Soup with Lemon and Rice is the ideal dish when you want something warm, nourishing, and satisfying. This one-pot recipe is simple to prepare and feels like a comforting hug in a bowl.
This post has been updated from the original published September 23, 2020.
Lemon rice soup is an excellent choice for fall and winter: hearty yet light, with warming spices, bright color, and a pleasing chewy, nutty texture. It’s a satisfying bowl that still feels fresh because of the citrus finish.
This is a true one-pot meal with minimal hands-on time and easy cleanup, so you can make it on a busy weeknight and still enjoy a nourishing dinner.
With basic pantry staples and a few fresh items, you can create a flavorful, nutritious soup that keeps well in the fridge and freezes nicely for meal prep.
Why you’ll love this Vegan Chickpea Soup
- Satisfying: rich flavors and a hearty texture without feeling heavy.
- One-pot and low fuss: easy cleanup. Store leftovers in the pot for minimal dishes.
- Nutritious: plant-based protein, fiber, antioxidants, and anti-inflammatory spices.
- Great for meal prep: makes several servings, refrigerates well, and freezes nicely.
- Versatile: perfect for lunch, dinner, or even a cozy breakfast after a fast.
Ingredients and Substitutions
- Chickpeas: provide protein and fiber; great northern beans work as a substitute.
- Basmati rice: brown or white basmati, jasmine, or even wild rice can be used—choose what you have.
- Mirepoix: the sautéed base of onions, carrots, and celery builds flavor.
- Lemons: zest and juice brighten and finish the soup.
- Miso: adds savory umami for a vegan alternative to bone-based broths; use light or chickpea miso if avoiding soy.
What kind of rice should I use for lemon rice soup?
Brown basmati works wonderfully for texture and flavor, but white jasmine or wild rice are fine too. Wild rice will be chewier and requires 10–15 extra minutes. Use what you already have—each rice variety will slightly change the texture and cooking time, but the soup will still be delicious.
How to make this soup
Begin by heating a large soup pot or Dutch oven over medium heat. Do a quick water sauté of the onions, carrots, and celery—olive oil is optional, and a water sauté works well if you prefer oil-free cooking.
Add the spices and garlic next. Grating garlic with a microplane directly over the pot releases aroma and integrates the flavor quickly. A blend of cumin, coriander, oregano, turmeric, salt, and pepper complements the chickpeas and rice.
Stir in the rice to coat it with the spice mixture, adding a tablespoon or two of water or broth if the pan starts to dry. Then add the vegetable broth and bay leaves, bring to a simmer, and cook uncovered until the rice begins to soften—about 20 minutes for most white or basmati rice.
Stir in the chickpeas and miso, making sure the miso dissolves completely (you can dissolve it in a few tablespoons of hot broth first). Continue to simmer until the rice is chewy but not mushy. Finish by removing bay leaves and adding lemon zest and juice for brightness.
For texture, puree part of the soup and leave the rest chunky. An immersion blender makes this step quick; alternatively, blend 1–2 cups in a countertop blender and return to the pot. Adjust consistency with extra broth or water if needed, and taste for seasoning before serving.
Garnish with fresh herbs such as parsley, cilantro, basil, oregano, or thyme for an herbal finish.
Debra’s Pro Tips
- Taste the finished soup and add an extra squeeze of lemon before deciding if more salt is needed.
- If you prefer a lighter broth, skip the partial puree step or add more vegetable broth.
- For best texture, puree about half the soup and leave the rest chunky for variety.
More Chickpea Recipes
- Healthy Baked Falafel Recipe
- Tuscan Kale Chopped Salad Recipe
- Chocolate Chunk Skillet Cookie (vegan & gluten-free)
- Vegetable Pesto Pasta Salad without Mayo!
Did you know commenting and rating recipes is one of the best ways to support food bloggers? If you make this recipe, consider leaving a five-star rating and a comment. Share your photos on Instagram by tagging @dkhealthcoach and using #debraklein.
📖 Recipe
Chickpea Soup with Lemon and Rice
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Equipment
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Hand blender
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Wooden spoon
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Microplane
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Colander
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Large cutting board and chef’s knife
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Dutch oven or large soup pot
Ingredients
- 1 large yellow onion (about 1 cup chopped)
- 4 large carrots (about 2 cups sliced)
- 3 celery ribs (about 1 cup sliced)
- 6 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon coarse sea salt*
- ⅛ teaspoon freshly ground pepper
- ¾ cup basmati rice*
- 8 cups vegetable broth
- 3 cups chickpeas (2 15-oz cans, rinsed and drained)
- ¼ cup light miso*
- 3 bay leaves
- 2 lemons, zested and juiced
- ¼ cup fresh parsley, chopped
Instructions
- Prepare ingredients: roughly chop the onion, slice celery and carrots, peel garlic, measure spices. Rinse and drain chickpeas and rinse the rice until the water runs clear.
- Heat a large soup pot over medium. Sauté onion, celery, and carrot in 2 tablespoons of water (add more a tablespoon at a time if needed) until vegetables are starting to soften and lightly brown, about 5 minutes.
- Grate or press the garlic into the pot and add oregano, cumin, coriander, turmeric, salt, and pepper. Cook, stirring, for 2 minutes, adding water or broth if the pan becomes dry.
- Add rinsed rice and stir to coat with spices. Pour in the vegetable broth and bay leaves. Bring to a simmer and cook uncovered for 20 minutes. Stir in the chickpeas and miso, making sure the miso dissolves. Simmer another 10–15 minutes until the rice is chewy but not mushy. Remove bay leaves, then add lemon zest and juice and stir well.
- Puree 1–2 cups of the soup in a blender and return to the pot, or use an immersion blender to partially blend the soup for a mix of creamy and chunky textures. If the soup is too thick, add more water or broth to reach your desired consistency. Taste and adjust salt and pepper as needed.
Notes
RICE: Use the rice you prefer. White rice cooks faster and is easier to digest; wild rice needs extra time and stays chewier.
MISO: Light miso is recommended; chickpea miso is a good soy-free alternative.
GARNISH: Try ¼ cup chopped parsley, or substitute cilantro, basil, oregano, or thyme.
CONSISTENCY: Add more broth for a thinner, brothier soup. The soup will thicken as it cools, so you may need to add liquid when reheating.
Nutrition
Calories: 224
Carbohydrates: 37 g
Protein: 11 g
Fat: 3 g
Cholesterol: 1 mg
Sodium: 472 mg
Fiber: 11 g
Sugar: 10 g
Note
Nutrition estimates were calculated with online tools and may vary with your exact ingredients. For precise values, calculate using the specific brands and amounts you use.