Daily Vegan Lunch for 9 December, 2013: Quick Rice Soup with Broccoli and Chickpeas

rice soup with broccoli and chickpeas IMG_3808

INGREDIENTS FOR ONE BOWL:

2 cups vegetable broth (I used Better Than Bouillon mixed with water)
1.5 cups cooked white rice — this is a great recipe to use if you accidentally overcook rice and it’s too mushy to use for anything else
2 tablespoons minced onion
1 tablespoon chopped pickled plums
1 cup broccoli florets
3/4 cup chickpeas
1 tablespoon roasted pine nuts
Nori seaweed, cut into strips, to sprinkle

DIRECTIONS:

Combine rice, broth, onion, chickpeas, pickled plums, and broccoli in a bowl and microwave for 2 minutes on high. Alternately, combine the same ingredients in a small pot on the stovetop and bring to a boil, turning heat down to medium as soon as it boils and simmering five minutes.

Roast pine nuts by placing them in a pan without oil on medium heat for about 5 minutes. Be careful to watch them so they don’t burn.

Top the soup with shredded nori and roasted pine nuts.

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