Chickpea Noodle Soup

Vegan Chickpea Noodle Soup

Hi friends!

Harsh winter weather has been calling for chickpea noodle soup most weeks. It’s just really easy to whip up quickly and Willow really loves it. I usually serve it with some chunks of bread on top. I think I’ve made a large batch of it for each week for about a month now. It’s that good!

Kids or no kids, everyone can appreciate the comfort of a simmering soup at this time of year.


Recipe

You will need:

  • 1 cup baby carrots, sliced
  • 4 stalks celery, sliced
  • 1 small vidalia onion, sliced
  • 2 tbsp olive oil
  • 1 can chickpeas, drained
  • 6-7 cups water
  • 2 tbsp Better Than Bouillon vegetable paste
  • Dash of: onion powder and garlic powder
  • To taste: salt and pepper
  • Brown rice spaghetti, cooked according to package (or whatever your choice noodle!)

To make:

  • In a large pot, add sliced veggies and olive oil. Over medium heat, allow to cook a bit and toss together (about 5 minutes).
  • Add chickpeas, water, and vegetable paste (or you could use veggie stock if you have it and prefer).
  • Season with onion powder, garlic powder, salt, and pepper.
  • Bring soup to a boil before turning down to a simmer. Allow to simmer for 30 minutes.
  • In the meantime, prepare your noodles according to package. I use brown rice spaghetti and snap them into thirds for a smaller noodle.
  • When ready to serve, pour soup into bowl and add a handful of noodles. Enjoy!

A short and sweet recipe post today, but I hope that you enjoy it. Stay warm, friends! xx bianca

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