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Lemon Coconut Chickpea Soup
Print Recipe
Ingredients
1
tablespoon
coconut oil
1/2
onion
diced
3
large carrots
diced
3
celery stalks
diced
2
cups
water
1
cup
coconut milk
1
Limoneira lemon
1/2
teaspoon
dried basil
1/2
teaspoon
salt
1/2
teaspoon
pepper
1
15-ounce can of chickpeas, drained and rinsed
1/2
cup
dry brown rice
Instructions
In a large soup pot over medium heat, add coconut oil and diced onion and sauté for 5 minutes
Add in carrots and celery and sauté for 10 minutes
Add in water, coconut milk, juice from lemon, basil, salt, pepper, chickpeas and brown rice
Stir until everything is combined and simmer on low for 30 minutes or until rice is tender
Enjoy
Author:
Healthy Grocery Girl