Vegan Chickpea Noodle Soup Popular Recipes

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Vegan Chickpea Noodle Soup

"Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth."

Ingredients :

• 2 tablespoons olive oil
• 3 large carrots, diced
• 3 stalks celery, diced
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 12 cups vegetable broth
• 2 teaspoons herbes de Provence
• 3 dried bay leaves
• 1/2 teaspoon ground black pepper, or more to taste
• 1 (12 ounce) package wide vegan noodles
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H

• Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
• Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
• While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
• Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Notes :

• Feel free to use thyme in place of herbes de Provence.
• Add salt if you are using reduced-sodium broth and/or chickpeas.

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