15ounce canchickpeasdrained and rinsed (~1.5 cups chickpeas)
13.5ounce canfull-fat coconut milk
1 and ½cupslong-grain white ricerinsed well; see note #2
½teaspoonlemon zestfrom 1 lemon
freshly ground black pepper and red pepper flakes to tastefor serving
Heat a Dutch oven or stock pot over medium-high heat. Once hot, drizzle in the olive oil. Add chopped shallot and sprinkle with ½ teaspoon salt. Saute until softened, about 3-5 minutes.
Add in minced garlic and saute until aromatic, about a minute more.
Add the bouillon, stirring to combine with the shallots and garlic. Slowly pour in the water, stirring to combine with the bouillon.
Add the chickpeas, coconut milk, rinsed rice, and white pepper. Bring to a boil over high heat.
Once boiling, reduce to a simmer. Cover the pot with a lid, leaving a small gap for steam to escape. Simmer until the rice is cooked through, about 18-20 minutes.
Stir in the lemon zest, lemon juice, and spinach. The spinach should wilt quickly from the heat of the soup. Taste for salt and pepper. Serve topped with freshly ground black pepper and red pepper flakes to taste.
Bouillon is used instead of vegetable broth because it is super flavorful. I use this brand. However, an equal amount of water or broth will work.
White rice: Medium or short grain rice also work.
Leftovers: For best quality, store leftovers in the fridge in a closed container for 3-4 days. Add extra broth before reheating.