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    You are here: Home / Recipes / Soups, Salads & Pasta / chickpea noodle soup

    chickpea noodle soup

    Feb 24, 2015 · 7 Comments

    chickpea noodle soup | The Baking Fairy

    It's been colder than who-knows-what lately, and between the freezing rain and the windchill, I'm pretty sure everyone is getting sick. When your best friend is sick,  you make them chicken noodle soup, but when your best friend is a vegan... you make them chickpea noodle soup, of course! I made this for the first time a few weeks ago when my dear friend was feeling sickly, and she pretty much freaked out and declared this soup to be her favorite thing ever. The course of action is basically the same as for regular chicken noodle soup, except you replace the meat with two cans of chickpeas! This dish is seriously so easy and delicious, and the chickpeas have almost as much protein as chicken, so this will get you to feeling better in no time, meat-free.

    chickpea noodle soup | The Baking Fairy  chickpea noodle soup | The Baking Fairy

    Vegetarian/vegan or not, this soup is great for college students because it's so cheap to make a HUGE pot, and leftovers will last you for like a week! Delicious food that's easy, cheap, and lasts a few days is definitely the best. We are currently doing a gluten-free diet, so we used brown rice pasta for this, but we've used regular pasta in the past with great results! This soup is ridiculously simple to make, super satisfying, and perfect for cold, wintery weather. It's like a cozy hug in a bowl!

    chickpea noodle soup | The Baking Fairy

    chickpea noodle soup
     
    Save Print
    Prep time
    15 mins
    Cook time
    2 hours
    Total time
    2 hours 15 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 8 servings
    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
    1. Pour the olive oil in a large soup pot turned to medium-high heat, and add in the onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables are fragrant and slightly soft, 5-10 minutes.
    2. Add in the 2 cans of rinsed chickpeas, along with all of the herbs and spices.
    3. Add enough water to completely cover the vegetables, turn heat onto low, and let the soup simmer for at least 1 hour, until it has thickened and all vegetables are very soft.
    4. When almost ready to serve, add in the pasta, along with about 2 cups extra water, and turn the heat on high.
    5. Let the soup boil for 7-8 minutes, until noodles are cooked through. Taste and add salt and pepper as needed, and serve immediately!
    3.2.2885

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    Reader Interactions

    Comments

    1. Tedi says

      February 24, 2015 at 8:56 pm

      LOVE the sound of this recipe!! As a vegan I'm always looking for a delicious alternative to chicken noodle soup...I think this may be it! Thanks for posting.

      Reply
    2. Selena @ The Nutritious Kitchen says

      February 24, 2015 at 11:21 pm

      Okay I LOVE this idea of using chickpeas and brown rice instead of the traditional noodle and chicken for this kind of soup! Pinning and making for the rainy weekend ahead! 🙂

      Reply
    3. Jess @ Flying on Jess Fuel says

      February 27, 2015 at 6:36 pm

      Lol! I like the substitution! Chickpeas are the best and this soup looks delish!

      Reply
    4. Poppy says

      March 02, 2015 at 8:23 pm

      Ah, that looks so beautiful Valentina! It's fabulous to have you join in the Vegan Linky Potluck 🙂

      Reply
    5. vegetarianmamma (Cindy) says

      March 08, 2015 at 6:28 pm

      Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!
      -Cindy

      Reply
    6. Danielle says

      June 19, 2015 at 5:43 am

      Ooh looks so nice. Even though its already summer and hot weather is creeping in I'm still gonna try this one out! Nothing beats a good ole chicken––er, I mean chickpea–– soup. 😉

      Reply

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    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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