Chickpea Tomato-Rice Soup
Updated February 2, 2026
- Ready In
- 35 min
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Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
4 tablespoons vegetable oil, divided
Kosher salt, such as Diamond Crystal
½ teaspoon garlic powder
½ teaspoon ground cumin
4 plum tomatoes, roughly chopped (about 12 ounces)
½ large onion, peeled and roughly chopped (about 6 ounces)
2 garlic cloves, peeled
1 cup long-grain white rice, such as jasmine
2 canned chipotle chiles in adobo, roughly chopped
4 cups vegetable or chicken broth
Full-fat plain Greek yogurt and lime wedges (optional), for serving
Nutritional analysis per serving (4 servings)
44 grams carbs; 12 milligrams cholesterol; 434 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 9 grams fiber; 1446 milligrams sodium; 18 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Wrap chickpeas in a clean dishtowel and shake vigorously to dry them thoroughly. Place the chickpeas on a sheet pan along with 2 tablespoons oil, 1 teaspoon salt, the garlic powder and cumin, and roll them around to coat them in the oil and spices. Bake until crispy, about 20 minutes, shaking the pan once halfway through to toss the chickpeas.
- Step 2
While chickpeas roast, add the tomatoes, onion, and garlic cloves to a blender with 1½ teaspoons salt and 2 cups water and blend until smooth. Set aside.
- Step 3
In a medium Dutch oven or other heavy pot, heat the remaining 2 tablespoons oil over medium high. Add the rice and chipotles and cook, stirring frequently, until fragrant and the rice has begun to toast, about 3 minutes. Stir in the tomato mixture plus the vegetable broth. Bring to a brisk simmer over medium-high heat, stirring occasionally, lower to a gentle simmer, and cook, partially covered, until rice is tender, 10 to 12 minutes. Taste for salt.
- Step 4
To serve, ladle soup into bowls and top with a dollop of yogurt, a generous sprinkling of crispy chickpeas and a squeeze of lime. The soup will thicken as it sits and can be enjoyed as a porridge or thinned with more broth or water.
Private Notes
Comments
A little tip that the recipe says 2 CANNED chipotle chilis and adobo. NOT 2 cans. I messed up badly and fished most of them out, but the spice remained...I don't cook with chipotle peppers much, so I was a little inexperienced.
DSS: I'd use canned tomatoes instead of fresh. San Marzanos or fire roasted would work well.
14 oz can is close enough to 12 oz fresh tomatoes. But make sure to cut back on liquid. Start with 2 or 3 cups, rather than 4. You can always add more later.
This was delicious. I did sauté the onion, garlic, some tomato paste and tomatoes prior to blending. Spicy, indeed, with just two chipotles. Didn’t have plain yogurt, used (lite) sour cream and that worked perfectly. Def will make again. NYT COOKING is amazing!
This was a hit in my home, but I would offer two amendments: 1) for chickpea fans, roast 2 cans instead of one! One can was not enough for our family. 2) This is a personal preference, but if you don’t care for a strong onion flavor, I recommend sautéing the onion a bit before putting it in the blender. I found the flavor in the final soup as written in the recipe to be a bit too oniony for me.
@Pablo So appreciate this suggestion, as I love smoked paprika and usually skip the chipotle.