Chickpea Soup with Rice

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly…

A Couple Cooks – Recipes worth repeating.

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.

Chickpea Soup

Here’s a cozy soup that’s made of healthy veggies that taste bright and restorative: this Chickpea Soup with Rice! It’s similar to a chicken rice soup, except it’s made with plant-powered chickpeas instead. Tender grains of rice make for a satisfying thick body to the turmeric and ginger-infused broth, with a punch of lemon zest to brighten each spoonful. It’s got the cozy nostalgia of canned soup, but it’s fresh and homemade! This healthy soup made a splash over here: the whole family loves it.

Ingredients for this chickpea soup recipe

Chickpea soup can be made in so many ways: try our Italian Chickpea Soup (pasta e ceci) or this pungent-spiced Moroccan Chickpea Stew. But with our love for this ingredient, of course we couldn’t stop there! This chickpea soup combines the comfort of a canned chicken rice soup with the freshness of a Greek lemon rice soup. Here are the ingredients you’ll need:

  • Yellow onion, carrots, and celery
  • Spinach (or other greens like kale or chard)
  • Fresh ginger root
  • Garlic
  • Chickpeas
  • Long grain white rice
  • Olive oil
  • Vegetable broth
  • Ground turmeric, garlic powder, salt and pepper
  • Lemon zest
Chickpea Soup

Secret seasoning blend for the broth

This chickpea rice soup has a secret blend of seasonings with a few unexpected elements. Because this soup is vegan, it’s difficult to bring in the savory flavor you expect of a soup broth. We lifted a few tricks from our Easy Vegetable Soup and used them here. Here are a few of the unexpected ingredients that bring big flavor:

  • Fresh ginger root: A hint of fresh ginger adds a pop of flavor here! Don’t go without it. (We can’t really explain it, but it works.)
  • Ground turmeric: Turmeric is a bright yellow spice that’s part of the ginger family, and has an earthy, almost mustard-like flavor. Turmeric has some potential restorative properties and adds a nice golden color and zingy flavor to the broth. (Watch out though, it stains!) Grab a jar and can use up the rest with these turmeric recipes.
  • Lemon zest: It’s optional, but it adds a beautiful brightness to the soup without making it sour. (It’s similar to a Greek lemon soup, but not quite as intense.)

Storage info: rice expands in soup!

A few important notes about storage of this chickpea soup with rice! The rice expands in the soup over time, which is expected. Here’s what to know:

  • Add a splash of water when reheating leftovers. This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice expands during storage. Add a splash of water and a pinch of salt when you reheat it to bring it back to a soup-like texture.
  • The soup also freezes up to 2 months. Again, you may need to add a little extra water or broth when you reheat it.
Chickpea Soup

What to serve with chickpea rice soup

Want to make it a meal? This chickpea soup with rice works as a simple dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:

More healthy and vegan soup recipes

Vegetarian and vegan eating is easy when you make soup! Here are some of our favorite healthy soups and vegan soup recipes to try:

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Chickpea Soup

Chickpea Soup with Rice


  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 22 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.


Ingredients

  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 celery ribs, finely chopped
  • 1 tablespoon fresh ginger, peeled and minced (1-inch nub)
  • 3 cloves garlic, minced
  • 2 15-ounce cans chickpeas, drained
  • 3 tablespoons olive oil
  • 1 ½ teaspoons kosher salt, divided
  • 8 cups vegetable broth
  • ½ teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ¾ cup long grain white rice
  • 3 cups baby spinach (or chopped greens like kale or chard)
  • 1 tablespoon lemon zest (half lemon)

Instructions

  1. Prepare the vegetables: Dice the onion. Peel and chop the carrots. Chop the celery. Peel the ginger with a spoon, then mince the ginger. Mince the garlic. Drain the chickpeas.
  2. Prepare the soup: In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and sauté for 5 minutes. Add the garlic, ginger, chickpeas, and ½ teaspoon of the salt and sauté for 1 minute.
  3. Add the vegetable broth, garlic powder, turmeric, 1 teaspoon salt, rice and bring to a simmer. Simmer for about 15 minutes until the rice is tender.
  4. Stir in the spinach and lemon zest and cook until the spinach is wilted, about 1 minute. Taste and add a pinch more salt and fresh ground pepper to taste. Serve warm (garnish with grated Parmesan for a flavor punch, if you like). Stores 3 days refrigerated; the rice soaks up the broth over time, so add a splash or water and a pinch of salt when reheating leftovers.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Chickpea soup, chickpea soup recipe, rice soup

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This edible cookie dough recipe has the BEST flavor and texture, with options for every diet! Here’s how to make this ultimate treat. Calling all cookie dough lovers! We present…the ultimate edible cookie dough recipe. Yes, this tasty mixture has the best cookie dough flavor and texture. Even better, we’ve done all the hard work for you: we’ve tested options for different diets, how to heat treat flour, and found out what makes the absolute best flavor. This recipe came about after trying to recreate a mound of cookie dough we had for dessert at a restaurant several years back. Come along as we teach you the ins and outs of how to make edible cookie dough…our ultimate treat! What’s the difference: edible cookie dough vs cookie dough? Cookie dough fans likely already know this. The difference between cookie dough and edible cookie dough is this: edible cookie dough has heat treated flour (to kill bacteria) and no eggs. This makes it safe to enjoy as dough instead of baked into cookies. Edible cookie dough is a total treat! We like it best with flour and butter, but we’ve tried every variation and have options that work for all diets […]

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This edible cookie dough recipe has the BEST flavor and texture, with options for every diet! Here’s how to make this ultimate treat.

Edible Cookie Dough

Calling all cookie dough lovers! We present…the ultimate edible cookie dough recipe. Yes, this tasty mixture has the best cookie dough flavor and texture. Even better, we’ve done all the hard work for you: we’ve tested options for different diets, how to heat treat flour, and found out what makes the absolute best flavor. This recipe came about after trying to recreate a mound of cookie dough we had for dessert at a restaurant several years back. Come along as we teach you the ins and outs of how to make edible cookie dough…our ultimate treat!

Cookie dough fans likely already know this. The difference between cookie dough and edible cookie dough is this: edible cookie dough has heat treated flour (to kill bacteria) and no eggs. This makes it safe to enjoy as dough instead of baked into cookies.

Edible cookie dough is a total treat! We like it best with flour and butter, but we’ve tried every variation and have options that work for all diets below. The key to working any version of this recipe into a healthy diet is to treat it as the treat that it is: keep serving sizes small and freeze leftovers for later! Ready to get started?

Edible cookie dough

Edible cookie dough is very easy to make. In fact, you don’t even need to whip out a stand mixer! We tested this recipe with a mixer and just a bowl and spoon, and our research found there’s no need for special equipment. Here are the basic steps:

  • Step 1: If you’re using all purpose flour, heat treat it (see the section below). If using almond or oat flour, skip this step.
  • Step 2: Soften the butter in a microwave, then mix it with brown sugar with a spoon. Brown sugar is key to the robust flavor: we tested with granulated sugar and it’s not nearly as delicious.
  • Step 3: Mix in the flour, vanilla, salt, milk and chocolate chips! Store refrigerated or frozen rolled into balls.

Why and how to heat treat flour

Edible cookie dough requires an if you’re using all purpose flour you’ll have to heat treat the flour. We know, it’s annoying to add this extra step of turning on your oven when you’re not even baking! But here’s why:

  • Flour is sold as a raw ingredient intended to be cooked, so there’s not a regulated process to remove bacteria in flour manufacturing.
  • To heat treat flour, spread it on a baking sheet and bake at 300 degrees Fahrenheit until the temperature reaches 165 degrees. This should take about 5 minutes.
  • Cool the flour completely before using. Do not attempt to use the hot flour in cookie dough! The texture of the dough will be off. Be patient (it’s worth it).
Edible cookie dough recipe

Other flour options: almond flour or oat flour!

Don’t want to heat treat your flour? No problem! You can use a few alternate flours and skip the heat treating step. Here are two options and the pros and cons of each:

  • Almond flour: Almond flour is gluten free and easy to find at most grocery stores. It makes a fluffy texture for gluten free cookie dough and doesn’t require heat treating. This is our preferred gluten free flour for edible cookie dough!
  • Oat flour: Oat flour is nut free and gluten free and also works here. Edible cookie dough with oat flour can have a stiffer texture, so we recommend starting with 3/4 cup oat flour and adding more until it comes to the desired texture.

Small serving sizes are key

Most of the recipes on this website are healthy: but we always make room for the occasional treat in our lives. This edible cookie dough is a treat food for us: here’s how to integrate into a healthy diet:

  • The serving size is 1 tablespoon. That’s right! All you need is a few bites. Really!
  • This recipe makes 20 servings, so cut it in half if desired. If you’re worried about having lots around, make a half recipe!
  • Freeze rolled into balls. This way, you don’t see it every time you open the fridge! This dough freezes very well.
How to make edible cookie dough

A few tweaks to this edible cookie dough recipe and it becomes a vegan cookie dough or gluten free cookie dough! Here’s what to do:

  • Gluten free cookie dough: Use almond flour (preferred) or oat flour
  • Vegan cookie dough: Use coconut oil, almond milk or oat milk, and dairy-free chocolate chips. You also may want to add another pinch of salt to mimic the savory flavor of butter.

There’s one more variation on cookie dough…Chickpea Cookie Dough! This is an internet sensation that uses food processed chickpeas to stand in for some of the flour and sugar. Here’s what to know about this variety of cookie dough:

  • Does chickpea cookie dough taste good? Honestly, many recipes don’t. Which is why we developed our chickpea cookie dough recipe! But the edible cookie dough is the absolute best.
  • Is chickpea cookie dough healthy? It’s not a health food, because it has lots of sugar and chocolate. But our chickpea cookie dough recipe does have half the sugar, butter and flour than the standard recipe below. So it’s a less caloric version — and you’re also getting a bit of garbanzo beans.
  • What’s the best chickpea cookie dough recipe? We made a spin that’s healthy-ish but tastes better than the competitors. Go to Chickpea Cookie Dough.
Edible cookie dough recipe

Storage info: refrigerate or roll into balls and freeze

How long does edible cookie dough last? Here’s the storage info:

  • Refrigerator: You can keep it up to 1 week in the refrigerator.
  • Freezer: This is our preferred method! Roll it into balls and place them on a cookie sheet, then freeze until solid (about 30 minutes). Transfer to a container and they last about 2 to 3 months.

And that’s our dissertation: how to make edible cookie dough! Questions? Comments? Tell us in the comments below.

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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*Best* Edible Cookie Dough


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 20 servings or 1 1/4 cups
  • Diet: Vegetarian

Description

This edible cookie dough recipe has the BEST flavor and texture, with options for every diet! Here’s how to make this ultimate treat. Or, try our healthier Chickpea Cookie Dough variation.


Ingredients

  • 1 cup white all-purpose flour, almond flour, or oat flour (see the notes below)*
  • 1/2 cup brown sugar (do not substitute granulated)
  • 1/2 cup softened unsalted butter (or coconut oil for vegan)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 to 4 tablespoons milk of choice
  • 1/3 cup dark chocolate chips

Instructions

  1. Heat treat the all purpose flour (skip if using almond or oat flour): If using all purpose flour, heat treat it to prevent bacteria growth. Preheat the oven to 300 degrees Fahrenheit. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165 degrees Fahrenheit, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).
  2. Mix the butter and sugar: Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. 
  3. Make the cookie dough: Mix in all the other ingredients, using as much milk as you’d like to bring it together into a thick or smoother texture. Eat immediately, or store refrigerated for 1 week or roll into balls and store frozen for 3 months. 

Notes

*The flavor and texture is best with all purpose flour (see above). For gluten-free, almond flour has the best texture and you don’t have to heat treat it. You can also use oat flour which is nut free and doesn’t need to be heat treated. Oat flour makes the texture of the dough a bit stiffer, so try adding about 3/4 cup to 1 cup until you get the desired texture. 

  • Category: Dessert
  • Method: Stirred
  • Cuisine: American

Keywords: Edible cookie dough

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