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Chickpea Noodle Soup: Vegan Comfort Food

Chickpea Noodle Soup: Vegan Comfort Food | Umami Girl

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. Chickpea noodle soup is vegan comfort food without a hint of hassle. It’s quick and easy and satisfying, and I highly recommend it.

Chickpea Noodle Soup: Vegan Comfort Food | Umami Girl

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? 

Chickpea Noodle Soup: Vegan Comfort Food | Umami Girl

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.

Chickpea Noodle Soup: Vegan Comfort Food | Umami Girl

Enjoy the weekend. Talk to you soon.

Carolyn xx

Chickpea Noodle Soup: Vegan Comfort Food

Preparation 0:00 2017-06-23T00:00:00+00:00 Cook Time 0:30 2017-06-23T00:30:00+00:00 Total Time 0:30 2017-06-23T00:30:00+00:00
Serves 6     adjust servings

Chickpea noodle soup is quick and easy vegan comfort food at its finest.

Ingredients

  • 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

Instructions

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.

by

Recipe Notes

This is my favorite vegetable broth by far. (Affiliate link.)

1 review
Chickpea Noodle Soup: Vegan Comfort Food | Umami Girl
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 229 Calories from fat 133
% Daily Value
Total Fat 15 23%
Saturated Fat 1 5%
Carbohydrate 24 8%
Protein 4
Sodium 312 13%
Dietary Fiber 7 28%
Sugars 1

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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