Past Recipes
Chickpea and Wild Rice Soup

Chickpea and Wild Rice Soup with Kale and Cabbage

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Chef Taylor’s veggie-focused recipe delivers all the comfort of our favorite winter soups. She starts with a flavorful broth, simmering vegetable stock with smoked paprika, cumin, cayenne, bay leaf, and parsley stems. It’s packed with tender carrot, dinosaur kale, and cabbage, plus crispy roasted chickpeas and chewy wild rice. Kitchen hack: The hearty grain is cooked in the broth for maximum flavor and minimal cleanup. 

  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 530
  • Protein 21g
  • Total Carb 84g
  • Total Fat 15g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • vegetable stock
    • 8 ounces
    • vegetable stock
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • ground cumin
    • 1/8 teaspoon
    • ground cumin
  • 15-ounce can chickpeas
    • 1
    • 15-ounce can chickpeas
  • garlic
    • 2 cloves
    • garlic
  • carrots
    • 4 ounces
    • carrots
  • fresh bay leaf
    • 1
    • fresh bay leaf
  • shredded green cabbage
    • 1/3 cup
    • shredded green cabbage
  • yellow onion
    • 1
    • yellow onion
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • lemon
    • 1
    • lemon
  • parsley
    • 1/8 ounce
    • parsley
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • wild rice
    • 1/2 cup
    • wild rice

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • baking sheet
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Trim and discard long kale stems, then thinly slice leaves crosswise. Cut carrots into ½-inch dice. Halve lemon. Roughly chop parsley leaves and stems, keeping separate. Peel onion, halve, and cut into small dice. Mince garlic. Rinse and drain chickpeas and pat dry with a paper towel, then place on a baking sheet.

  2. Roast chickpeas

    Roast chickpeas

    Add 1 tablespoon olive oil, ½ teaspoon salt, and pepper to baking sheet with chickpeas and toss to fully coat. Spread in a single layer and roast until browned and crisp, 15-18 minutes. 

  3. Sauté aromatics

    Sauté aromatics

    While chickpeas roast, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add spice mix, carrots, onion, and garlic. Cook, stirring, until onion is soft and translucent, 3-4 minutes. Add bay leaf, cabbage, wild rice, vegetable stock, kale, parsley stems, and 1 cup water. Stir to combine. 

  4. Simmer soup

    Simmer soup

    Increase heat to high and bring soup to a boil, then reduce heat to medium. Season with ½ teaspoon salt and pepper as desired and simmer until flavors have melded and wild rice is tender, 15-20 minutes. 

  5. Finish soup

    Finish soup

    Once soup has finished simmering, remove pot from heat. Carefully remove and discard bay leaf. Stir in crispy chickpeas and juice of ½ lemon  to combine (save remaining lemon for a simple salad dressing). Taste soup and add salt and pepper as desired. 

  6. Plate soup

    Plate soup

    Divide chickpea and wild rice soup between serving bowls. Garnish with parsley leaves and dig in!

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