I wasn’t planning on sharing this recipe today but after I posted some pictures yesterday on Facebook I had a few requests so I decided to go ahead and share. This is actually the leftovers. The bowls we ate were teeming with veggies. Of course, we made sure to scoop those up for lunch so we had mostly noodles left.
I used gluten-free quinoa shells but you could use any kind of noodle you want. These were perfect for little 2 year old fingers. My 3 year old wasn’t crazy about this but he doesn’t like whole chickpeas (or any kind of whole bean but will eat mashed or pureéd beans all day long).
Chickpea Noodle Soup
- 1/2 diced onion
- 1 carrot, chopped
- 2 celery, chopped
- 4 cups water OR veggie Broth
- 2-3 Tbsp Veggie Broth Mix OR you can use bullion
- 1 1/2 cups cooked chickpeas (or 1 can)
- 1 c noodles
- 2 tsp dried parsley
- salt and pepper to taste
- In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.
- Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
- Pour in noodles adding more water if necessary. Cook noodles until done.
- Stir in dried parsley along with salt and pepper if needed.
I paired this soup with a big salad but it would be amazing with a loaf of crusty bread or some gluten-free crackers. My husband and I really liked this along with my 2 year old. This isn’t the best choice for those who don’t like chickpeas but any white bean could be easily substituted in this recipe.
My dry broth mix uses nutritional yeast; if you use something else you may want to add a little nutritional yeast to your soup.
This is an easy dish for those families that only have one or two plant-based eaters. Meat could be cooked separately then added to appease the meat eaters. If you went that route I would cube cooked chicken to roughly the same size as the chickpeas; over time they may not even miss it.