This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats.
Read more about our affiliate linking policy.
Recipe: Chive Chickpea Soup Ingredients 1 medium onion, peeled and cut into small cubes 2 cloves garlic, minced 3 medium green chiles, seeded and minced 2 tablespoons soy sauce 1 tablespoon cornstarch 3/4 cup white vinegar (or cider vinegar) 2 tablespoons rice vinegar (to taste) 1 tablespoon rice wine vinegar (optional) 1 teaspoon cumin 2 teaspoons chili powder 2 teaspoons salt 2 cups water 1 cup chicken stock or vegetable stock Instructions Add the onion and garlic to a large pot over medium heat and saute until soft, about 5 minutes.
Add the chiles and soy sauce.
Saute until the chile and soy sauces become fragrant, about 2 minutes.
Remove the garlic from the pot and set aside.
Add cornstech, vinegar, and rice vinegar to the pot.
Bring to a boil and then reduce heat to low and simmer for 10 minutes.
Simmer for another 10 minutes or until the rice is tender.
Add water to the broth to make it thicker.
Once the water reaches a simmer, add the stock or stock sauce.
Season with salt and pepper to taste.
Taste and adjust seasonings to your liking.
Stir in the cumin and chili powder and serve.
Nutrition Information Serving Size: 1 cup Amount Per Serving: