Updated: May 8
This Vegan Chick(en)pea & Wild Rice Soup is everything I crave during the cooler months!
Ingredients: 2 tbsp of olive oil 1 medium onion 2 stalks of celery 2-4 cloves of garlic 6 cups of low sodium vegetable broth 1 large carrot (or 2 small) 1 small zucchini 1 sweet bell pepper 1 can chickpeas, rinsed 2 tsp dried parsley 1 tsp oregano 1/2 tsp thyme 1/2 tsp sage 1 Bay leaf 3/4 cup uncooked wild rice Salt & Pepper to taste
Optional: Poblano pepper, jalapeño pepper, chili flakes, top with fresh parsley
Directions: Cut all vegetables into a small dice (or preference of size). Heat oil in pot, add onions & celery, cook until translucent. Add in garlic. Add broth & all vegetables & spices. Bring to a boil, turn heat to low & add rice. Allow to cook for 1 hour, stirring occasionally.
I always tend to like my soups next day, after all the flavors have infused!