Simple chickpea and rice with Chilean garlic soup

Let this be your warm bowl of kindness for the season. You see a coarse rice soup, full of chickpeas, full of corn, and finely chopped with a lively garlic oil. It has peanuts, and a dusting of turmeric. I did it for lunch and decided at the last minute to unlock a few shots so I could share the recipe here. The whole thing is deeply satisfying and perfect as the weather cools down.
Chickpeas with brook and rice pudding

Rice Soup: Proportions

You can play with the type of rice (or rice) you use here. Since I was craving something light and extremely creamy for today's soup, I went with 100% Arborio rice. Often, I like to take more than a whole grain approach, and have a go-to ratio. I like 2 parts brown rice in 1 part white rice. So, for example, 1 cup brown jasmine rice and 1/2 cup white jasmine rice. I use this reason in this favorite turmeric turmeric and in this juicy rice with rice. Well yes! Play around.

Chickpeas with brook and rice pudding

Chunky, Peanuty Garlic Chilean Oil

It's magic. This strong, aromatic chilli oil is good for almost anything, and (yes!) You can do it perfectly ahead of time. You will probably have extra, so here are some ideas. Best on this Cauliflower Soup, this Asparagus Asparagus, and as an alternative finishing scenario for this Split Round Rice. It's a nice sandwich oil finish on the face, like this lens version.

Seasonal variations

I loaded the chopped kiln into this release. It's an easy way to work out a good amount of greens in a meal. Having said that, you can absolutely play with what is in season. Late summer; Oven roasted cherry tomatoes would be beautiful on top, and explosively delicious. Or, put a dessert on the summer squash, topping the soup with these simple sautéed zucchini. Early autumn? Roasted delicate squash is always one of my favorites.