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Chickpea Noodle Soup

chickpea noodle soup in a gray bowl next to bread
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5 from 1 review

Vegan/vegetarian comfort food at it’s finest. Enjoy a nourishing bowl of Chickpea Noodle Soup this winter and I promise you won’t miss the chicken! 

  • Author: Becky Schmieg

Ingredients

Scale
  • 2 tsp olive oil
  • 3/4 cup diced celery (about 3 stalks)
  • 3/4 cup diced carrot
  • 1 large onion (about 3/4 cup)
  • 1 large clove garlic (about 1 tsp)
  • 3/4 tsp herbs de provence
  • 6 cups vegetable stock
  • 1/3 cup dry pasta
  • 1, 15.5 oz can chickpeas (rinse + drain)
  • 1 cup fresh parsley (measured, then chopped)

Instructions

  1. Heat oil in a large pot or dutch oven over medium heat. Add the carrot, celery and onion. Sprinkle with salt and pepper, cover and cook until tender (about 10 minutes). Stir occaisionally. Add a small amount of water (1-2 tbsp) if the veggies start to stick and reduce heat.
  2. Add the garlic and cook about 1 minute, stirring constantly. 
  3. Add the herbs de provence and stock. Increase heat to high and bring to a boil. 
  4. Add the pasta and cook until nearly done, then add the chickpeas. 
  5. Cook for about 3 more minutes, then turn off the heat. Taste the soup and add salt + pepper to taste. see note.
  6. Stir in fresh parsley and serve with toasted bread + butter!

Notes

Seasoning the soup – preferred saltiness varies from person to person and will depend on your stock. Add a light sprinkling of salt and pepper where instructed in the first step. Then taste at the end and add salt by the 1/4 tsp until it tastes right to you. 

Find it online: https://www.figjar.com/chickpea-noodle-soup/