Chickpea & Rice Soup

Happy December 23rd! We're having snowy but warmer weather (seems to be becoming the norm now) so it looks like winter and Christmas but being outside it is not as frosty as it has been in previous years. Global climate change is not a myth.


This is an easy soup that is made fairly quickly. Don't make it too far ahead of time unless you only add the cooked rice just before serving or else it will become a mush.

Chickpea & Rice Soup

1 tbsp olive oil
1 large onion, sliced thin
2 carrots, peeled and sliced thin
2 stalks celery, sliced thin
1 clove garlic, minced
1 tsp thyme
1/2 tsp rosemary
Cracked black pepper to taste
2 tbsp white wine
6 cups stock
2 cups cooked chickpeas
1 cup shredded kale
1 cup cooked rice
1/3 cup miso
Salt to taste

Heat the oil in a large saucepan. Sauté the onions and carrots until they start to soften. Add celery, garlic and herbs/
spices and continue to sauté until the garlic is fragrant.

Deglaze the pan with the white wine.

Add the stock and chickpeas and bring to a boil. Reduce heat and let simmer, covered, 10 minutes.

Stir in the kale and leave to cook for another 4 or 5 minutes.

Stir in miso and rice. Don't let the soup boil again once you have added the miso. Let it simmer until the kale is cooked to your desired texture (but it will never become mushy.) Taste and add salt as per your taste.

Voila!

Merry Christmas and peace to you and your family.

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