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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
276 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.
Ingredients
1 tablespoon fresh lemon juice
2 tablespoons olive oil
5 cloves garlic, minced
3 stalks celery, diced
3 large carrots, diced
1 large yellow onion, diced
2 teaspoons herbes de Provence
3 dried bay leaves
2 (15 ounce) cans chickpeas, drained and rinsed
12 cups vegetable broth
1 (12 ounce) package wide vegan noodles
0.5 cup chopped fresh parsley
0.5 teaspoon ground black pepper, or more to taste
