Wild Rice, Chickpea and Rosemary Soup

world.food's picture

Jan. 10, 2012


Olive oil 2 Tablespoon
Garlic 5 Clove (25 gm) , minced
Cooked chickpeas 2 Cup (32 tbs)
Carrots 1 Pound , diced
Wild rice 1 Cup (16 tbs) (soup grade)
Dried rosemary 1 Teaspoon
Water/Vegetable stock 8 Cup (128 tbs)
Dried parsley 3 Tablespoon
Salt 1 Teaspoon
Black pepper 1 Teaspoon



1.Take a soup kettle,and add oil.

2,Add the garlic and brown it well.

3.Now add the dry ingredients like the vegetables and rice.

4.Pour the water or stock, and bring to a boil.

5.Once the rice is tender, the soup should be taken off the heat and allowed to stand covered for 10 minutes.


6. Serve hot in large bowls.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 446Calories from Fat 97

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 818 mg34.08%

Total Carbohydrates 74 g24.7%

Dietary Fiber 16 g64%

Sugars 11 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet