Chickpea Tomato-Rice Soup

Chickpea Tomato-Rice Soup

This soup reorganizes all the essential parts of rice and beans into something entirely different. In this version, the rice simmers directly in a spicy tomato broth made smoky by chipotles, and creamy from the starchy rice. While the soup simmers, chickpeas roast until crispy — ready to sprinkle generously on top for a contrast in texture (and extra protein). As the soup cools, it thickens to a risotto-like texture that when served with a dollop of yogurt stirred in, becomes rich and satisfying, and perfect for a cold winter night at home.

Yield: 4 servings

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

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.

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. 

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.

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.