I use leftover rice for this, so I did not include rice cook time in the prep time or cook time. This protein-rich soup has a meaty mouthfeel so even carnivores don't miss the meat, making this perfect for carnivores doing Meatless Monday.
prep time15 Min
cook time25 Min
onion, finely chopped
shitake mushrooms, thinly sliced
1 1/2 tsp
brown rice, cooked
chickpeas, drained and rinsed
salt & pepper
How To Make
Heat oil in a large heavy pot over med heat. Add garlic and mushrooms, stirring occasionally until mushrooms are tender, about 5 minutes. Add broth and rosemary and bring to a boil.
Stir in rice and chickpeas and return to a boil.
Reduce to simmer and cover. Cook for about 5 more minutes.
Stir in spinach and cook until just wilted. Season with salt and pepper. Top individual servings with desired amount of cheese.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mushroom, Spinach and Chickpea Soup: