Spanish Chickpea and Rice Soup
This Spanish Chickpea and Rice Soup is a hearty, smoky Mediterranean-inspired dish featuring tender chickpeas, fluffy rice, and vegetables simmered in a saffron-kissed, paprika-rich broth. Naturally vegan, deeply satisfying, and packed with bold Spanish flavors, it’s comfort food that nourishes and energizes.
Equipment
- large pot or Dutch oven
- wooden spoon
- knife and cutting board
Ingredients
- 2 cans chickpeas, drained and rinsed
- 3/4 cup white rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 pinch saffron threads
- 1 bay leaf
- salt and pepper to taste
- fresh parsley for garnish
- lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic, smoked paprika, and cumin. Stir for 1 minute until fragrant.
- Add diced tomatoes and cook for 3 minutes, stirring occasionally.
- Pour in vegetable broth and add chickpeas, rice, saffron, and bay leaf.
- Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until rice is tender.
- Season with salt and pepper and remove bay leaf.
- Serve hot with fresh parsley and a squeeze of lemon juice.
Notes
Toast spices briefly to intensify flavor. For meal prep, cook rice separately and add when reheating to avoid mushy texture. Use authentic Spanish smoked paprika for best results.