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!