It’s Wednesday!!! Everyone please welcome Sage, as we bring another round of our Vegetarian/Healthy Food feature. It’s fairly well known that I absolutely cannot cook, but I’m learning, and Sage’s weekly recipes are helping so much! This week, we have a chickpea recipe!
Chickpea & Rice Soup
This soup is the perfect warm meal to enjoy in the fall and winter season. It’s
delicious, hearty, and creates a lovely aroma in your kitchen when it is cooking.
2 cans of chickpeas (15 oz cans drained)
2 cups of brown rice (cooked)
8 cups of vegetable broth
3-4 carrots (chopped)
1 tsp cumin
1 tsp basil
1 tsp parsley
½ tsp sea salt
Add all the ingredients into a large pot and bring to a boil. Stir well, cover, and
reduce to low heat. Simmer for 30 minutes.
*Keep in mind brown rice can take around 45 minutes to cook. Plan your meal
accordingly. This soup is perfect to make when you have leftover brown rice, then it
becomes a quick meal to prepare.