Under the weather? Chicken soup, schmicken schoup. Brew up a big pot of this comforting vegetarian elixir instead.
1/2cupuncooked brown riceor 1 1/2 cups cooked (I use brown Basmati rice, but really any rice should do just fine)
1tablespoonbuttercan sub another tablespoon of olive oil
1/2medium yellow oniondiced (about 1 cup)
2medium carrotspeeled and diced (about 1 cup)
1stalk celerydiced (about 1/3 cup)
2medium cloves garlicminced (about 2 teaspoons)
1small bay leaf
Pinchred pepper flakes
115-ounce can chickpeas, drained
Additional salt and freshly ground black pepper to taste
Cook rice according to package directions. Set aside.
Heat the olive oil and butter in a medium-to-large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring, until the onions are cooked through and translucent, 5-6 minutes. Add the garlic, thyme, turmeric, bay leaf, red pepper flakes, and kosher salt. Stir, cooking, for about a minute.
Stir in the vegetable broth and chickpeas. Increase heat to high and bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
Stir in rice. Remove bay leaf. Taste and add additional salt and freshly ground black pepper if desired. Serve.