Soup
- 2 tablespoons olive oil extra virgin
- 1 leek white and light green parts only, medium, sliced
- 1 carrot medium, sliced
- 1 stalk celery medium, sliced
- 4 cloves garlic chopped
- 3 cups vegetable broth
- 15 ounces chickpeas from 1 can, drained
- 1 cup cooked rice
- 3 to 4 tablespoons lemon juice from about 1 fresh lemon
- ¼ cup dill fresh, chopped
- kosher salt to taste
Rice, Egg, and Broth Mixture
- 1 cup cooked rice
- 2 eggs
- 1 cup vegetable stock or broth
Soup
Slice your carrot, celery, and leeks. Mince your garlic. Clean the leeks very well under cold water to remove the sand and grit, preferably in a colander.
Place a medium pot over medium heat and add olive oil. Sweat the carrots, celery, and leeks for about 5 minutes, until they are softened. Add a pinch of salt.
Add the garlic and cook for another minute.
Add the stock or broth and bring up to a boil and back down to a simmer. Season with salt to taste.
Add the chickpeas and cook for about 15 minutes.
Add one cup of the cooked rice.
Rice, Egg, and Broth Mixture
Meanwhile, heat the remaining rice and stock or broth until warmed through. Add to a food processor or blender.
Add the eggs and blend until thick and smooth.
Once the soup has cooked with the chickpeas for about 15 minutes, add the rice, egg, and broth mixture into the soup to thicken it.
Add the lemon juice and dill to the soup, taste for seasoning, adding salt if needed, and serve.
- You can use white rice or brown rice for this recipe.
- To store leftovers, stop before adding the cooked rice and the rice, egg, and broth mixture. Refrigerate the broth, vegetables, and chickpeas in an airtight container for 2 to 3 days in the fridge or up to 4 months in the freezer.
- When reheating, bring up to a boil and down to simmer. Then complete the remaining steps of the recipe: add the cooked rice, and make and add the warmed rice, broth, and egg mixture. Finish with the lemon and dill and serve.
- Be sure to clean the leeks very well before adding them to the pot. After slicing, you can place in a colander and run cold water over them, using your fingers to separate the layers to ensure every part is rinsed.
Calories: 415kcal | Carbohydrates: 61g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 65mg | Potassium: 528mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3339IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 4mg