All the comfort of home-cooked chicken and rice soup, none of the can you cooked it in your home out of. What?!

Chick Pea and Rice Soup

  • 1 onion, diced
  • 1 serrano pepper, diced
  • 1 carrot, peeled and diced
  • 1 bunch green onions, diced
  • 2 leeks, chopped
  • 1 cup white rice, uncooked
  • 4 cloves garlic, diced or pressed
  • 1/2 tsp ground cumin
  • 2 tbsp soy sauce (or gluten-free tamari)
  • 2 tbsp tahini
  • 1/2 cup red lentils, uncooked
  • 1 16 oz. can chickpeas (garbanzo beans)
  • 1 cup edamame, shelled
  • salt, to taste
  • pepper, to taste
  • 2 tbsp nutritional yeast
  • 6 cups water

In a large kettle or bloodstained cauldron, sautee the onions, garlic, pepper, and carrots in the high heat cooking oil of your choice. Add in the spices. Once the onions are on the threshold of becoming translucent, add in the rice, red lentils, and water. Stir in nutritional yeast and soy sauce. Add in chickpeas and edamame. Let simmer for 30 minutes. Eat the hell out of it. Yum yum, suckers.

Our rice got kinda mushy. If you have a better solution, post it!

Serves: 12

Prep time: 1 hour