Chickpea Noodle Soup

Here’s a vegan take on the classic soup made from scratch. It’s really easy to put together, and so much heartier and more satisfying than the canned or packet variety. If you want to make it more like the chicken version, smash the chickpeas a bit before adding them and they’ll make flaky bits in the soup. For a richer flavor, sauté 1 chopped onion and a few minced garlic cloves in a splash of olive oil for about 5 minutes. Add with the carrots and celery before adding the broth and water. Serve with crackers or homemade garlic toast.

Prep Time10

Cook Time10

Total Time20

Course: Lunch-To-Go, Main Dish

Cuisine: South American

Servings: bowls

Author: Heather Nicholds

Ingredients

2 carrots, chopped
4 stalks celery, chopped
6 cups vegetable broth
7-8 cups water
8 oz spaghetti, or thin brown rice noodles, broken (2 cups)
1 14oz can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas, 15-ounce
1 tsp mixed dried herbs
sea salt
black pepper

Instructions

In a large soup pot, combine the carrots, celery, vegetable broth, and water. Bring to a boil over medium heat and add the spaghetti, chickpeas, dried herbs, ¼ teaspoon salt (or ½ teaspoon if your broth is unsalted), and a few grinds of pepper.
Cook for 8 to 10 minutes, until the noodles are soft. Leftovers will keep in an airtight container in the refrigerator for up to 1 week or in the freezer indefinitely.

Notes

For any recipes that call for vegetable broth, the most budget-friendly option is to make Economical Vegetable Broth. But you can always buy a can or box of vegetable broth, or use vegan bouillon cubes (follow the package directions, usually 1 cube per 2 cups water), a vegetable salt like Herbamare (½ teaspoon per 1 cup water), or a seasoning like Mrs. Dash Garlic & Herb (½ teaspoon plus ½ teaspoon salt per 1 cup water).

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Nutrition

Chickpea Noodle Soup