Chickpea Chile Soup with Greens and Grains {Meatless}

by Dorothy Reinhold on March 9, 2014


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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!

Vegan Chickpea Chile Soup with Greens and Grains | www.ShockinglyDelicious.comThe 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Serves 4.

Recipe source

Original recipe by Dorothy Reinhold | ShockinglyDelicious.comVegan Chickpea Chile Soup with Greens and Grains | www.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

Sunday Supper badgeThis 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 

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  • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.

Disclosure: Melissa’s Produce sent the Hatch chiles and chile powder for recipe development.

{ 40 comments… read them below or add one }

Sarah | Curious Cuisiniere March 10, 2014 at 1:38 am

I love chickpeas, and this sounds like a fabulous new way to use them!

Reply

Dorothy Reinhold March 10, 2014 at 6:11 am

Sarah,
Lots of us are in the chickpea club!

Reply

Tammi @ Momma's Meals March 9, 2014 at 4:41 pm

What a hearty dish this is! I Love it! thanks for sharing!

Reply

Dorothy Reinhold March 9, 2014 at 6:44 pm

Tammi,
You’re right…this one will be very satisfying for dinner.

Reply

The Ninja Baker March 9, 2014 at 2:44 pm

Your chickpea chile soup is indeed inspired, Dorothy. And oh, so gourmet…I’ve seen a lot of TV chefs wilting greens these days =)

Thanks, too, for the reminder to try faro =)

Reply

Dorothy Reinhold March 9, 2014 at 6:44 pm

Kim/Ninja,
Farro is my go-to grain these days.

Reply

Bobbi's Kozy Kitchen (@BobbisKozyKtchn) March 9, 2014 at 2:42 pm

WOW this looks and sounds so good. I love chick peas!

Reply

Dorothy Reinhold March 9, 2014 at 6:44 pm

Bobbi,
Me too! They are so versatile.

Reply

Renee March 9, 2014 at 11:20 am

Oh what a great flavorful and filling soup. Farro is my favorite grain too.

Reply

Dorothy Reinhold March 9, 2014 at 6:45 pm

Renee,
If you like farro, be sure to try freekah and spelt, too.

Reply

The Wimpy Vegetarian March 9, 2014 at 11:16 am

I love faro too! I love the look of this soup – perfect comfort food. Pinning!!

Reply

Dorothy Reinhold March 9, 2014 at 6:45 pm

Susan/Wimpy,
Thanks!

Reply

Shannon R March 9, 2014 at 10:48 am

This looks fantastic! I’ve never seen Hatch dried chili powder, I’ll have to keep an eye out.

Reply

Dorothy Reinhold March 9, 2014 at 6:46 pm

Shannon,
If you can’t find the dried Hatch chile powder, use whatever chile powder you have on hand. My motto is “use what you have.”

Reply

Shaina March 9, 2014 at 10:37 am

I absolutely have to make this. I love farro and chickpeas. Pinned!!

Reply

Dorothy Reinhold March 9, 2014 at 6:46 pm

Shaina,
You HAVE TO!

Reply

Laura Dembowski March 9, 2014 at 10:27 am

This is a hearty yet healthy dish! Chickpeas are one of my new favorite foods, so I’m looking forward to trying this!

Reply

Dorothy Reinhold March 9, 2014 at 6:47 pm

Laura,
Hearty + healthy = H squared!

Reply

Hezzi-D March 9, 2014 at 9:52 am

I’ve never made chili with chickpeas but I love how fresh and delicious it looks!

Reply

Dorothy Reinhold March 9, 2014 at 6:47 pm

Heather/Hezzi-D,
Do be afraid of chickpeas in your chili!

Reply

Lori @ Foxes Love Lemons March 9, 2014 at 9:38 am

I’ve been in love with farro recently, too! I just love the texture of it and how it NEVER gets mushy! Great recipe, and I especially like the bit of greens on top for freshness. Just the way I like to eat a vegetarian meal!

Reply

Dorothy Reinhold March 9, 2014 at 6:48 pm

Lori,
Stirring the greens into the hot chili is the best strategy!

Reply

Jennifer Miller March 9, 2014 at 8:41 am

This dish looks so comforting and I love chickpeas! I’m adding this to my meal plan this week….

Reply

Dorothy Reinhold March 9, 2014 at 9:12 am

Jennifer,
You will be very happy with this!

Reply

Brianne @ Cupcakes & Kale Chips March 9, 2014 at 7:59 am

Mmm, I’d love this with some quinoa or millet in place of the farro to make it gluten free. The flavors and textures sound amazing!

Reply

Dorothy Reinhold March 9, 2014 at 8:21 am

Brianne,
Sure, that’s a great idea!

Reply

Stacy March 9, 2014 at 7:51 am

Love the flavors and the heartiness of this dish, Dorothy. My younger daughter usually eschews soup because she says there nothing to eat so I can never serve her thin broth-y ones. She’d love yours. Lots to eat in there!

Reply

Dorothy Reinhold March 9, 2014 at 8:22 am

Stacy,
Yep, it’s almost a stew!

Reply

Liz March 9, 2014 at 7:09 am

Isn’t farro wonderful???? So glad you included so many yummy ingredients in this hearty soup!

Reply

Dorothy Reinhold March 9, 2014 at 7:42 am

Liz,
Farro, freekah and spelt are my faves!

Reply

Roz March 9, 2014 at 6:49 am

Mmmm, another great chili recipe sans the meat! I have got to try the hatch chili that I’ve read so much about! The chickpeas are so good for us too!

Reply

Dorothy Reinhold March 9, 2014 at 7:43 am

Roz,
Hatch chiles are wonderful! However, I am a “use what you have or can get” type of person, so use canned diced green chiles if that’s what is available to you.

Reply

Jennifer @ Peanut Butter and Peppers March 9, 2014 at 6:47 am

Your soup looks just incredible and so hearty!

Reply

Dorothy Reinhold March 9, 2014 at 7:43 am

Jennifer,
Thanks! It is! I coulda called it a stew.

Reply

Alice // Hip Foodie Mom March 9, 2014 at 6:36 am

Dorothy, this Vegan Chickpea Chile Soup with Greens and Grains looks fabulous. . love that you used leftover rice and farro!! I absolutely love everything you have in here.. I’ll take a huge bowl please. . and beautifully photographed! love this!

Reply

Dorothy Reinhold March 9, 2014 at 6:40 am

Alice,
Thank you! I love having grains sitting around waiting to be repurposed.

Reply

Melanie March 9, 2014 at 5:32 am

When I saw what you were making this week, I couldn’t wait for the recipe. You definitely didn’t disappoint – Pinning!

Reply

Dorothy Reinhold March 9, 2014 at 5:46 am

Thank you, Melanie!

Reply

Manu March 9, 2014 at 3:04 am

I LOVE farro. We use it a lot in Italy! And I really like how you turned some leftovers into an amazing new dish! Well done!

Reply

Dorothy Reinhold March 9, 2014 at 5:46 am

Manu,
Yep, I am queen of the leftovers!

Reply

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