Project Description

Chickpea Noodle Soup

DISCOVER

Ingredients

Every recipe collection better have a “chicken” noodle soup recipe or in this case to make it vegan it is chickpeas. Feel free to modify with more veggies or even try tofu or a faux chicken option. I think every chicken noodle soup recipe will always remind me of sick days at home when you were a child. It’s comforting, warm and nostalgic.

  • ½ medium yellow or white onion

  • 4 gloves garlic

  • 2 Tbsp olive oil

  • 5 whole carrots chopped

  • 4 stalks of celery chopped

  • 8 ounces of vegan spaghetti noodles

  • ¼ tsp of sea salt

  • 8 cups of vegetable broth

  • 1 can of chickpeas washed and drained

  • 4 sprigs of thyme

  • 1 bay leaf

Chickpea Noodle Soup

Cook

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  • In a large pot over medium heat, saute the onion and garlic in olive oil for 5 minutes, stirring regularly.

  • Add the carrots, celery, salt and pepper. Stir. Cover and cook for 5 minutes.

  • Add the broth, chickpeas, thyme and bay leaf. Bring to a low boil. Add the noodles. Stir occasionally while cooking.

  • Once noodles are soft, about 10 minutes, reduce the heat to low and cover. Simmer for 20-30 minutes.

  • Taste and adjust seasoning as needed.

  • Serve with garlic bread and a salad.

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