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Chickpeas, basmati rice and La Belle-Mère cheese meal soup

4 portions


  • 15 ml (1 tbsp.) butter
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 1 red pepper, diced
  • 125 ml (½ cup) basmati rice
  • 540 ml (19 oz.) canned chickpeas, rinsed and drained
  • 1.5 litre (6 cups) vegetable stock
  • 3 ml (½ tsp.) lemon zest
  • 1 ml (¼ tsp.) curry powder
  • 150 g (5 ½ oz) fresh spinach, coarsely chopped
  • 30 ml (2 tbsp.) fresh cilantro, chopped
  • Salt and freshly ground pepper
  • 150 g (5 ½ oz) La BELLE-MÈRE cheese, diced
  • 60 ml (¼ cup) roasted pistachios, shelled and chopped


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  • In a large saucepan, melt butter over medium heat and cook the garlic, onion and pepper for 5 minutes.
  • Add the rice, chickpeas and vegetable stock.
  • Bring to a boil, cover and cook for 10 minutes.Stir in the lemon zest and curry. Cook for 5 more minutes.
  • Remove from heat, add the spinach and cilantro.
  • Adjust seasoning and serve topped with diced cheese and pistachios.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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