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Chickpea Noodle Soup

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The cure for the vegan cold. A nourishing soup full of vegetables and protein-rich chickpeas. Perfect for a cold night, or anytime you're feeling under the weather.

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Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, chopped
  • 3 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1/2 tsp dried thyme
  • 15oz can drained and 1 1/2 cups chickpeas 15oz can drained and rinsed
  • 8 cups water
  • 3 tbsp Better Than Bullion No Chicken broth paste
  • 1 cup frozen green peas
  • 1/2 lb linguine or other pasta
  • 1 1/2 tbsp nutritional yeast
  • fresh black pepper

Details

Servings 6

Preparation

Step 1

1. In a large soup pot, heat olive oil over medium high heat. Add onion, and cook until caramelized. Add garlic and sautee until golden brown.

2. Add mushrooms and cook until all of the liquid has evaporated and they are cooked through. Add carrots, celery and thyme. Cook for 5 minutes, until softened.

3. Add chickpeas, water, broth paste, and peas. Bring to a boil. Add the pasta and nutritional yeast, and cook until pasta is tender, about 12 minutes.

4. Ladle into bowls, garnish with fresh black pepper, and serve with crusty bread.

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