Chickpea Chile Soup with Greens and Grains for a Meatless #SundaySupper Recipe
Chickpea Chile Soup with Greens and Grains for a Meatless #SundaySupper
Whether you’re going meatless as a way of life, as a Meatless Monday ritual, or just because you don’t have anything else in the house, you’ve come to the right place.
Our Sunday Supper cooks offer a delectable array of options today on the virtual buffet table. Why don’t you bookmark this and work your way through this list of great recipes all year?
My inspiration came from leftover grains – I had both cooked brown rice and cooked farro (my new favorite grain) in the refrigerator, and they were sitting there unloved.
I decided to make them best friends with a few pantry options, and whaddya know, it turned out extremely well!
The best soups are always serendipitous that way.
Recipe: Vegan Chickpea Chile Soup with Greens and Grains
Summary: Serendipitous leftover rice and farro lead to a wonderfully delicious vegetarian/vegan soup full of chickpeas, tomatoes, chiles and greens.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, pressed or minced
- 1/2 teaspoon mild Hatch chile powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt or kosher salt
- 1 (14- to 15-ounce) can diced tomatoes in own juice
- 1 (15- to 19-ounce) can chickpeas, rinsed and drained
- 3-4 ounces roasted chopped Hatch chiles (or use diced canned green chiles)
- 3 cups homemade vegetable broth (low-salt canned is fine, but watch the salt in step 1)
- 1 cup water
- 1/2 cup leftover cooked brown rice (or other grain)
- 1 cup leftover cooked farro or other (or other grain)
- 1 (5-ounce) package mixed greens (I used Organic Girl Five Happiness Greens)
Instructions
In a soup pot, heat oil and add onion. Sauté onion for 5-7 minutes, until it softens and begins to turn light brown on the edges. Add garlic, chile powder, oregano and salt and sauté for another minute or so to cook the garlic.
Add tomatoes, chickpeas, Hatch chiles, broth and water, put lid on pot and simmer for 15-30 or so minutes (split-second timing isn’t important in this soup), to marry the flavors.
Add rice and farro (or whatever other cooked grains you are using), cover and simmer another 5 or so minutes, until everything is piping hot.
To serve, add a big handful of greens to each bowl, ladle hot soup on top, and enjoy! (Hot soup will wilt the greens just enough.)
Serves 4.
Recipe source
Original recipe by Dorothy Reinhold | ShockinglyDelicious.com
Sunday Supper
See this page for all the wonderful #SundaySupper dishes I have made since I joined, and links to all the other delicious dishes made by my fellow cooks in past weeks.
Preparation time: 10 minutes
Cooking time: 45 minutes
Diet type: Vegan, vegetarian
Diet tags: Reduced fat
Number of servings (yield): 4
Culinary tradition: USA (General)
My rating 5 stars: ★★★★★
Today’s Sunday Supper recipes
This week our #SundaySupper blogger crew is celebrating Meatless Meals, hosted by Tammi of Momma’s Meals. Take a look at our tempting feast!
Salads, Soups, Stews and Starters
“Meat”balls
Pastas, Pizzas and Casseroles
Burgers
Tacos & Everything Wrapped
Other Main and Side Dishes
Join us around the family table for #SundaySupper
Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
Disclosure: Melissa’s Produce sent the Hatch chiles and chile powder for recipe development.
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