Chickpea Noodle Soup: Vegan Comfort Food
Chickpea noodle soup // vegan chicken 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?
Comfort food that’s good for the brain
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.
Cooking the noodles separately and adding them to each bowl before serving prevents them from slurping up all the soup’s broth before you do.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 5 garlic cloves, minced
- 12 cups good vegetable broth (see note)
- 2 teaspoons dried herbes de Provence or thyme
- 3 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
- 1 tablespoon fresh lemon juice
- 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, herbes de Provence or thyme, bay leaves, and pepper (along with a teaspoon of fine sea salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes.
- While broth simmers, bring a pot of well salted water to a boil and cook noodles to al dente according to package directions. Drain and toss with a little bit of oil to prevent sticking.
- Off the heat, stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to individual bowls right before serving.
A really good vegetable broth makes all the difference here. My favorite by far is Imagine no-chicken broth.
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