Vegan Chickpea Noodle Soup Food

VEGAN CHICKPEA NOODLE SOUP

Steps:

• Combine water, chickpeas, mushrooms, nutritional yeast, parsley, salt, sesame oil, onion powder, garlic granules, turmeric, and paprika in a large saucepan over high heat. Bring to a boil. Add angel hair pasta and cook in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Remove from heat, taste, and adjust seasoning if needed. Ladle into warmed bowls.

VEGAN CHICKPEA NOODLE SOUP

Steps:

• 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.
• 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.
• 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.
• Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

RACH'S CHICKPEA NOODLE SOUP IS AN EASY, HEALTHY WEEKNIGHT SUPPER

Steps:

• Heat a soup pot over medium-high heat with oil, 2 turns of the pan, add carrots, celery, onions, leeks and garlic (Rach uses her multi-grater to grate the garlic directly into the pot), season with salt and pepper, bay, cumin, coriander, turmeric, and ginger, sweat for 8 to 10 minutes, half covered and stirring often
• Add chickpeas and stock, bring to boil, wilt in chard, cook noodles*, add lemon juice to serve and garnish with chives, dill and parsley or cilantro
• *Rach's Tip: Cook the egg noodles separately and drizzle with oil if not serving the whole pot of soup immediately

CHICKPEA NOODLE SOUP

Steps:

• Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
• Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
• Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
• Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
• Once cool, store the soup in the refrigerator, covered, for up to 5 days.