If you’re looking for a warm and comforting dish that hits just right, this Hearty Vegan Chickpea Noodle Soup is what you need. It’s the perfect blend of wholesome ingredients and delightful flavors, making it an ideal choice for those chilly evenings or when you’re feeling under the weather. The best part? It’s a simple and satisfying recipe that can be whipped up in no time, allowing you to enjoy a nourishing meal without the fuss.
This Vegan Chickpea Noodle Soup Recipe showcases the goodness of chickpeas paired with tender noodles, fresh vegetables, and aromatic herbs. Imagine a bowl filled with deliciously seasoned broth, hearty chickpeas, and soft noodles, all coming together to create a dish that’s both filling and refreshing. It’s a delightful way to sneak in nutrients without sacrificing taste.
Wholesome Vegan Chickpea Noodle Soup
This Vegan Chickpea Noodle Soup is a flavorful, nourishing dish that combines chickpeas, noodles, and a medley of vegetables in a savory broth. It’s light yet filling, making it perfect for any time of the year, especially when you’re craving something cozy.
The soup bursts with flavor from fresh herbs and spices, complemented by the creamy texture of chickpeas. It’s a delightful balance of taste and health that everyone at the table will enjoy.
Ingredients
- 1 cup dried chickpeas, soaked overnight or 2 cans chickpeas, drained and rinsed
- 8 cups vegetable broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup egg-free noodles or pasta of your choice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they begin to soften (about 5-7 minutes). Stir in the minced garlic and cook for an additional minute.
- Add Chickpeas and Broth: If using dried chickpeas that have been soaked, add them to the pot along with the vegetable broth. If using canned chickpeas, add them later. Bring to a boil.
- Season and Simmer: Stir in the thyme, oregano, salt, and pepper. Reduce heat to low, cover, and let simmer for about 30 minutes, or until the chickpeas are tender.
- Cook the Noodles: If using dried chickpeas, add the noodles to the pot and cook for an additional 8-10 minutes, or according to package instructions, until noodles are tender. If using canned chickpeas, add them at this stage with the noodles.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 7g
- Protein: 12g
- Carbohydrates: 30g
