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Chickpea & Veggie Soup


  • 1-2 tbsp olive or coconut oil
  • 1 large yellow onion finely chopped
  • 4 medium carrots washed, peeled and chopped
  • 4 stalks celery washed and chopped
  • 4 cloves garlic minced
  • 6 sprigs fresh thyme or 2 tsp dried thyme
  • 6 sprigs fresh flat leaf parsley
  • 2 leaves fresh mint
  • 3/4 cup brown jasmine rice
  • 8 cups low sodium vegetable stock
  • 2-3 cups cooked chickpeas avoid cans that contain BPA
  • 4 cups shredded Lacinto kale remove and discard thick stems
  • 1-2 medium vine tomatos chopped
  • 1 tsp pink Himalayan salt plus more , if desired
  • freshly cracked black pepper to taste


  1. Heat the oil over medium-high heat in a large pot.

  2. Add the onion, carrots, celery salt and pepper to the pot. Reduce heat to medium and cook for 5-7 minutes until translucent, stirring frequently.

  3. Add the garlic, thyme, and parsley to the pot and cook for another 5 minutes, stirring frequently.

  4. Add the stock, rice, tomatoes, and chickpeas. Stir well and then bring to a boil. Let boil for 1 minute, then reduce heat, cover and let simmer for 30 minutes.

  5. Add kale, stir well and cook for another 5-10 minutes. Season with more salt and pepper, if desired.

  6. Serve or store. This soup will stay fresh in your Sage Spoonfuls jars for up to 3 days in the fridge and 3 months in the freezer.

Recipe Notes

  • Serve in your Sili Elephant dish with sliced grapes and your little one's favorite¬†crackers.