Chickpea Noodle Soup
This chickpea noodle soup is a vegan version of the traditional chicken noodle soup. A hearty, filling soup perfect for quick and simple weeknight meals.
- 1 (15 oz) can chickpeas
- 8 ounces pasta
- 1 tablespoon vegetable oil
- 2 carrots
- 2 celery sticks
- 1 onion
- 3 garlic cloves
- 7 cups vegetable stock
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- ¼ teaspoon salt (add to taste)
- ¼ teaspoon black pepper (add to taste)
- ½ lemon (juice only)
Heat up the vegetable oil in a pot on medium heat, and add diced onions. Sauté for a few minutes until soft and translucent.
Then, add grated garlic, along with parsley, thyme and oregano. Sauté for another minute to allow the flavors to develop. Add diced carrots and celery, vegetable stock, chickpeas and noodles. Stir to combine, then cover the pot with a lid.
Leave the soup to simmer for about 10 minutes, or until the pasta has cooked through. Add salt and pepper to taste.
Serve the soup immediately, optionally with a squeeze of lemon juice, fresh herbs or freshly ground black pepper on top.
- Leftovers: Separate the solids from the liquid, and store them separately in a refrigerator for up to 4 days. If you store it all in one container, the noodles will absorb all the liquid and become mushy.
Calories: 389kcal | Carbohydrates: 69g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Sodium: 2133mg | Potassium: 445mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6005IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 3mg