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Chickpea & Wild Rice Soup

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Diet: Vegan


Chickpea & wild rice soup packed with garbanzo beans, wild rice, and savory herbs in a light broth. A classic soup staple for all year round!


  • 2 tsp avocado oil
  • 1 small yellow onion, diced
  • 23 carrots, peeled and diced
  • 2 medium stalks celery (diced)
  • 1 1/2 cup sliced mushrooms
  • 1 cup Eden Foods Wild Rice
  • 5 cloves garlic, minced
  • 6 sprigs of thyme, stripped
  • 2 TBSP coconut aminos
  • 2 cans chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • Himalayan sea salt, to taste
  • Black pepper, to taste


  1. Heat the avocado oil in a large stockpot over medium heat. 
  2. Add the onions, carrots, and celery and sauté them with a pinch of Himalayan salt. 
  3. After sautéing for 2-3 minutes add mushrooms and an additional pinch of salt and sauté for another 2-3 minutes. 
  4. Add in the garlic and sauté for a minute until it’s fragrant.
  5. Stir in the thyme and sauté again for a minute then add in the coconut aminos and stir to combine.
  6. Next, add in the wild rice, chickpeas and veggie broth and stir to combine. 
  7. Bring mixture to a boil and then reduce to a simmer and cover. 
  8. Allow to cook at a low simmer covered for about 30 minutes or until wild rice is cooked throughout, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
  9. Season with Himalayan sea salt and black pepper, to taste. 
  10. Divide between bowls and serve warm. 
  11. Store leftovers in an airtight container in the fridge for up to one week.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free