The weather’s been brutally cold lately, and with freezing rain and biting wind chills, it seems everyone is catching something. When a friend gets sick you usually bring chicken noodle soup — but if your friend is vegan, you make chickpea noodle soup. I made this recipe recently for a friend who was under the weather, and she loved it. The approach is very similar to classic chicken noodle soup, but the protein comes from two cans of chickpeas. It’s simple to prepare, hearty, and the chickpeas provide a satisfying protein boost so you can feel better quickly without meat.
Whether you’re vegetarian, vegan, or just looking for an affordable, filling meal, this soup is ideal. It makes a large pot for very little cost, the leftovers keep well for several days, and it fits easily into a student budget. We follow a gluten-free diet right now and used brown rice pasta, but ordinary small pasta works just as well. The soup is comforting, easy to make, and perfect for cold weather — like a warm hug in a bowl.
Chickpea Noodle Soup
Ingredients
- 2 cans chickpeas drained and rinsed
- 4 stalks celery chopped
- 2-3 carrots chopped
- ½ onion chopped
- 2-3 cloves garlic finely minced
- 1 tablespoon olive oil
- ¼ cup fresh parsley or ½ teaspoon dried parsley
- 1-2 sprigs fresh rosemary or ½ teaspoon dried rosemary
- ½ teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- ½ bag brown rice pasta or ½ box regular small pasta
Instructions
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Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion, minced garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are fragrant and begin to soften, about 5–10 minutes.
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Stir in the rinsed chickpeas and add the parsley, rosemary (or dried herbs), oregano, garlic powder, and onion powder. Season lightly with salt and pepper.
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Pour in enough water to cover the vegetables completely. Reduce the heat to low and let the soup simmer for at least one hour, until the broth has mellowed and the vegetables are very tender.
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When you’re ready to finish the soup, add the pasta and about 2 cups of extra water, then raise the heat to high.
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Bring the soup to a boil and cook 7–8 minutes, or until the noodles are tender. Taste and adjust salt and pepper as needed, then serve hot.