Chickpea noodle soup is easy vegan comfort food at its best, and it’s ready in 30 minutes.
Vegan Comfort Food Struggles
Hello and happy St. Paddy’s Day to you. If you’re looking for a tasty vegetarian spin on Irish food, hop on over here to one of my favorite recipes. But if you’re here for simple comfort food that’s ready in a flash, read on. Quick, healthy comfort food is some of the best food there is. I doubt you’d find a lot of disagreement there. Yet vegan comfort food can get complicated. A million ingredients. A zillion steps. Comforting food shouldn’t come with a harrowing process.
The Solution: Vegan Chicken Noodle Soup
Chickpea noodle soup is vegan comfort food without a hint of hassle. It’s quick and easy and satisfying, and I highly recommend it.
I couldn’t tell you exactly why my NJ thermostat has been hovering in the mid-20s — and I don’t mean Celsius — for this past mid-March week. (I hear spring is supposed to start in three days, ahem.) But I can tell you exactly what would make a good dinner in the meantime. Any guesses?
Oh hi, it’s 20 minutes later and I am HIGHLY distractible today. Leprechaun involvement, perhaps. Did I need to tell you that? Maybe not? But I think it’s as good an argument as any for comfort food that’s also good for the brain. It’s certainly the best argument I can think of right now, which may not be saying much. Speaking of not saying much, that’s sounding like a better and better idea all the time. I’ll let you go.
Enjoy the weekend. Talk to you soon.
Chickpea Noodle Soup: Vegan Comfort Food
Chickpea noodle soup is quick and easy vegan comfort food at its finest.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 12 cups good vegetable broth (see note)
- 1 teaspoon dried thyme
- 2 dried bay leaves
- Plenty of freshly ground black pepper
- 12 ounces wide noodles
- 2 15.5 cans chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat. Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender. Stir in garlic and cook for a minute more. Add broth, thyme, bay leaves and pepper (along with a teaspoon of salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes. Uncover and add noodles. Cook according to timing indicated on package. Off the heat, stir in chickpeas and parsley. Ladle into bowls and serve.
This is my favorite vegetable broth by far. (Affiliate link.)