Chickpea, tomato and rice soup!

Chickpea, tomato and rice soup!


  • 1 small onion, 1 celery stick, 1 small carrot, finely chopped

  • 2 tablespoons of extra virgin olive oil

  • 1 tin of chickpeas (drained)

  • 1 cup of Arborio or carnaroli rice

  • 1 tin of cherry tomatoes or peeled tomatoes

  • Salt and pepper for seasoning 2 cups of vegetable stock

  • Chillie oil to drizzle of top, if liked


  1. Heat the oil in a medium pot, add veggies and stir fry on medium-low heat for 2-3 minutes.

  2. Add chickpeas, stir through, add tomatoes, veggie stock, season with salt and pepper and bring to a simmer.

  3. Add rice, stir though and turn heat to low.

  4. Make sure rice is fully submerged, if not add water. Cook for 15-18 minutes, until rice is cooked through, stirring occasionally.

  5. Add more water as needed whilst cooking, if it dries out too much.

  6. Serve hot with chillie oil!