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chickpea rice soup

Chickpea, Rice and Kale Soup

  • Author: Isa Chandra Moskowitz
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 68 servings 1x
  • Category: Dinner


Units Scale
  • 3/4 cup cashews, soaked in water for 2 hours or overnight
  • 2 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 tsp. dried thyme
  • 3/4 cup brown rice, rinsed
  • 3 ribs celery, diced
  • 2-3 medium carrots, diced
  • 5-6 cups vegetable broth
  • 2 cans (15 oz. each) Garbanzo Beans, drained and rinsed
  • 4 cups chopped kale
  • salt and pepper


  1. After soaking, drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth. You don't want any gritty bits if you can help it. And if you're not firing up a Vitamix, this could take a few minutes to get it really smooth.
  2. Heat olive oil in a large pot or dutch oven over medium heat. Sauté onion, carrots, and celery for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.
  3. Add rice and broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked.
  4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Add more salt and pepper to taste.


  • Serving Size: 6
  • Calories: 340
  • Sugar: 5
  • Sodium: 1560
  • Fat: 13
  • Carbohydrates: 47
  • Fiber: 8
  • Protein: 11
  • Cholesterol: 0