Makes 5 Servings
Prep Time
10 min
Cook Time
35 min
Total Time
45 min



  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 medium carrots, thinly sliced
  • 2 celery stalks, finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoon freshly grated ginger (sub 1½ teaspoon ground ginger)
  • ¾ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly cracked black pepper, plus for garnish
  • 6 thyme sprigs
  • ¾ cup dry long grain white rice
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 6 cups vegetable broth (sub chicken broth if not making vegetarian)
  • 2 tablespoons finely chopped fresh parsley, plus more for garnish


  1. Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onions, carrots, and celery; cook until vegetables soften, about 10 minutes. Stir in garlic, ginger, turmeric, salt, pepper, and fresh thyme; cook 2 more minutes, stirring often, until aromatic. 
  2. Stir in U.S.-grown Long Grain White Rice, and cook for two minutes, allowing the rice to lightly toast. Stir in chickpeas and broth, and bring soup to a boil. Cover, reduce heat to low, and simmer soup for 20 minutes, until the rice is tender. (Do not remove the lid during this time, which could disrupt the rice cooking process.)
  3. Remove lid and stir in fresh parsley. Taste and adjust seasonings as needed, ladle soup into bowls, and garnish with additional fresh parsley and cracked black pepper. Serve with a slice of crusty bread and/or side salad, if desired.