Description
Warm up with this hearty and nutritious Vegan Chickpea Noodle Soup, packed with chickpeas, fresh vegetables, and vibrant herbs. This comforting, gluten-free soup is quick to make, flavorful, and perfect for cozy dinners, meal prepping, or feeding a crowd.
Ingredients
1 tablespoon extra virgin olive oil (or your favorite oil)
1/2 large yellow onion, diced
1 1/2 cups diced celery
1 1/2 cups diced carrot
2–4 cloves garlic, minced
1–2 teaspoons minced fresh ginger
2 teaspoons chopped fresh herbs (thyme and rosemary)
2 (15 oz) cans chickpeas, drained and rinsed
200 grams dried ditalini pasta (or your favorite kind)
8 cups vegetable broth
Salt and black pepper, to taste
Chopped fresh parsley
Juice of 1/2 lemon
Instructions
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Heat the oil: In a large pot, heat the olive oil over medium heat.
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Sauté the vegetables: Add the diced onion, carrot, and celery. Sprinkle with a pinch of salt and cook until softened, about 5 minutes.
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Add garlic, ginger, and herbs: Stir in the minced garlic, ginger, and chopped fresh herbs (thyme and rosemary). Cook for another 2 minutes, stirring frequently, until fragrant.
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Add the chickpeas and broth: Stir in the chickpeas, vegetable broth, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer.
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Cook the pasta: Once the soup is boiling, add the dried pasta and cook for about 10 minutes, or until the pasta is just cooked through.
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Finish and season: Remove the soup from heat and stir in the chopped parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
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Serve: Divide the soup into bowls and serve hot, optionally with crackers, bread, or a side salad.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 3 months. When reheating, you may need to add a bit of broth or water as the soup may thicken.
Reheat: Reheat on the stovetop or in the microwave. Add extra broth if the soup has thickened.
