In Spain, lunch is the main meal of the day, and many bars and restaurants offer daily set menus that include a starter, a main, dessert or coffee and a drink for around €8–12. A simple, warming chickpea soup is often one of those starter options, and this recipe is inspired by those Spanish flavours.
I developed this soup because Spaniards do wonderful things with chickpeas, and I wanted a recipe that, while taking a bit of time, is straightforward to make. Like most of my soups, it scales well for batch cooking and freezes beautifully for later.
How to Make Chickpea Soup with Rice
The base of this soup begins like many vegetable soups: gently sauté finely chopped celery, carrot and leek. If you don’t have leeks, a finely chopped onion works well instead. I like to cook the vegetables slowly so they release moisture and begin to caramelize.
To add a deep, savory note, I recommend using a couple of anchovy fillets while the vegetables cook. They melt into the base and contribute umami without any overt fishiness. If you prefer a vegetarian version, skip them.
Cook the vegetables and anchovies for about 15 minutes, stirring occasionally, until the vegetables are reduced and caramelized and the anchovies have almost dissolved. This step builds the soup’s rich foundation, so don’t rush it.
Next, add minced garlic and tomato paste and cook for a few minutes until fragrant and the paste darkens slightly. Then stir in chopped fresh thyme and oregano plus a generous amount of lemon zest.
Bring in the Spanish-inspired seasonings: ground cumin and smoked paprika. These spices lend an earthy warmth that mimics the flavor depth chorizo would provide. Add a pinch of chili flakes and a few grinds of black pepper, cook briefly to bloom the spices, then stir in the rice to coat it in the mixture. I used brown basmati, but any dried rice will work.
Stir in drained, rinsed chickpeas so they’re well coated. Pour over vegetable stock (homemade or low-sodium) and add a splash of fish sauce for extra savory complexity. If you’d prefer not to use fish sauce, soy sauce makes a good substitute; omitting both anchovies and fish sauce yields a vegan soup.
Bring the pot to a vigorous simmer and let it bubble gently for about 20–25 minutes, until the rice is tender and the chickpeas are soft. Cooking time varies with the rice type, so taste periodically.
When the rice is cooked, brighten the soup with lemon juice and a splash of sherry vinegar. Adjust seasoning with salt, pepper or more acid to taste. If you plan to freeze portions, remove them now; the greens stay best when added fresh to each serving.
If serving immediately, add torn, thinly sliced kale and simmer a few minutes until wilted and tender. Finish with chopped flat-leaf parsley and serve hot.
This Spanish-style chickpea and rice soup is hearty, full of flavor and perfect for chilly days. It keeps well in the fridge and freezes in portions for quick meals later.
Spanish-Style Chickpea Rice Soup with Kale
Ingredients
- 1–2 stalks celery, very finely chopped
- 1 carrot, very finely chopped
- 1 leek, finely chopped (or 1 onion)
- 1–2 anchovy fillets (optional)
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh oregano, minced
- 1 tbsp lemon zest (from 1 lemon)
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes
- 100 g (½ cup) rice (any dried rice)
- 2 x 400 g (14 oz) cans chickpeas, drained and rinsed
- 2 litres (8½ cups) vegetable stock
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp lemon juice
- 1 tsp sherry vinegar
- 100 g (4 cups) kale, torn from stems & thinly sliced
- 2 tbsp flat-leaf parsley, minced
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the celery, carrot, leek and anchovies (if using) with a generous pinch of salt. Cook, stirring occasionally, until the vegetables have reduced and begun to brown and the anchovies have dissolved, about 15 minutes.
- Add the garlic and tomato paste and cook for a few minutes until fragrant and the tomato paste darkens.
- Stir in thyme, oregano, lemon zest, cumin, smoked paprika, chili flakes and black pepper. Cook for about 30 seconds until very fragrant.
- Add the rice and cook for 2 minutes, then add the chickpeas and stir to combine.
- Pour in the vegetable stock, add the fish sauce (or soy sauce) and a few pinches of salt. Bring to a simmer and cook, stirring occasionally, until the rice is completely cooked and the chickpeas are tender, about 20–25 minutes.
- Once cooked, stir in lemon juice and sherry vinegar. Adjust seasoning to taste. Add the kale and simmer a few minutes until wilted and tender. Stir in parsley and serve.
Notes
- Use any dried rice you like; brown basmati was used here but white, short-grain or any pantry rice will work.
- To make the recipe vegetarian, omit anchovies and replace fish sauce with equal soy sauce.
Nutrition
This hearty chickpea and rice soup is now ready to serve. It’s flavorful, filling and ideal for colder months—great for batch cooking and freezing.
Have questions or want a variation? Leave a comment to share your thoughts.
