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.
Sunday Supper
See this page [2] 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
Today’s Sunday Supper recipes
[3]This week our #SundaySupper blogger crew is celebrating Meatless Meals, hosted by Tammi of Momma’s Meals [4]. Take a look at our tempting feast!
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad [5] by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto [6] by Hip Foodie Mom
- Olive Tapenade [7] by MealDiva
- Chickpea Chile Soup with Greens and Grains [8] by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup [9] by Cupcakes & Kale Chips
- Potato Chickpea Stew [10] by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops [11] by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup [12] by Cindy’s Recipes and Writings
“Meat”balls
- Teriyaki Quinoa “Meatballs” [13] by The Foodie Patootie
- Black Bean “Meatballs” with Marinara [14] by Foxes Love Lemons
- Spicy Vegetarian Meatballs [15] by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna [16] by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells [17] by Melanie Makes
- Spicy Penne with Tomatoes and Havarti [18] by That Skinny Chick Can Bake
- Cheesy Tomato Casserole [19] by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” [20] by What Smells So Good?
- Ramen Stir Fry [21] by Ninja Baking
- Roasted Red Pepper Lasagna [22] by Cravings of a Lunatic
- Broccolini Macaroni and Cheese [23] by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese [24] by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta [25] by Neighborfood
- Roasted Veggie Manicotti [26] by Hot Momma’s Kitchen Chaos
- Pasta Patate [27] by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce [28] by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole [29] by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts [30] by Manu’s Menu
Burgers
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric [31] by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers [32] by girlichef
- Tofu Burgers [33] by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw [34] by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos [35] by La Cocina de Leslie
- Green Chile Enchiladas [36] by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream [37] by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas [38] by Supper for a Steal
- Black Bean Spinach Quinoa Burritos [39] by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars [40] by Pies and Plots
- Mushroom and Lentil Cottage Pie [41] by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart [42] by Magnolia Days
- Lentil Stuffed Peppers [43] by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms [44] by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin [45] by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) [46] by Soni’s Food
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 [48] for more recipes and photos.
- Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement [49].
Disclosure: Melissa’s Produce sent the Hatch chiles and chile powder for recipe development.