1. Cook the rice
Bring broth to a boil. Add rice.
Simmer uncovered for 10 minutes.

2. Blend chickpeas
While rice cooks, blend chickpeas with ¼ cup broth until creamy.
(Or mash with a fork for chunkier soup.)

3. Add chickpea puree
Stir into the pot. Simmer for 2 minutes.

4. Temper the egg
In a bowl, whisk the egg + lemon juice.
Slowly add ¼ cup hot soup to the egg mixture while whisking continuously.
This prevents scrambling.

5. Add egg mixture to pot
Turn heat to low. Pour the tempered egg mixture into soup.
Stir gently for 1 minute.

6. Finish
Add olive oil and salt to taste.

Notes / Tips

AMAZING with warm pita or garlic naan

Add spinach or dill for freshness

For thicker soup: add more chickpea puree

Gluten-free & high protein

Optional add-ins: rice noodles, roasted veggies, tofu