Spiced Rice and Chickpea Soup

A favourite winter warmer or perfect for a light weekend meal.


1 tablespoon olive oil

1 brown onion, chopped

3 cloves of garlic, crushed

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 cup arborio rice

2 x 400 g cans crushed tomatoes

1.5 litres gluten free chicken stock

1 x 400 g can chickpeas, rinsed and drained


1. Heat the oil in a saucepan over medium heat then add the onion and cook for 5 minutes or until softened.

2.  Add the garlic, cumin and coriander and cook for a further minute.

3. Add the rice, tomatoes an stock and cook for 25 minutes or until the rice is al dente.

4. Add the chickpeas and cook for 1 minute or until heated through.

5. Serve.

(from thesundaymail.com.au)

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