Chickpea rice soup from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 200) by Richa Hingle

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  • Serves : 4

  • EYB Comments

    See recipe for gluten-free, soy-free, and other variations. Can substitute vegetable stock or sunflower oil for safflower oil, other long-grain white rice for white basmati rice, tamari or coconut aminos for soy sauce, cilantro for parsley, and cooked chickpeas for canned chickpeas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free, soy-free, and other variations. Can substitute vegetable stock or sunflower oil for safflower oil, other long-grain white rice for white basmati rice, tamari or coconut aminos for soy sauce, cilantro for parsley, and cooked chickpeas for canned chickpeas.

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