Comfort Soup Vegetarian Chickpea Recipes
CHICKPEA NOODLE SOUP
This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 bowl, made with whole wheat pasta and regular vegetable broth (not low-sodium), Calories 312 calories, Sugar 8.7 g, Sodium 1019.8 mg, Fat 7.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 53.4 g, Fiber 9.6 g, Protein 11.1 g, Cholesterol 0 mg
VEGAN CHICKPEA NOODLE SOUP
Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.
Provided by Taylerand20
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g
CHICKPEA NOODLE SOUP
The perfect combo of simple + comfort + flavor, this Chickpea Noodle Soup is a wholesome cold-and-flu-fighting champ. Though we love it enough to make it when we're feeling just fine, too!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 14
Steps:
- Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened - about 8 minutes.
- Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
- Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente - my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
- When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.
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HEARTY CHICKPEA NOODLE SOUP (EASY - THE SIMPLE VEGANISTA
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5/5 (18)Total Time 30 minsCategory EntreeCalories 556 per serving
- In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
- Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.
- Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.
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