Noodle Soup With Roasted Chickpeas
Cozy Up with Vegan Chickpea Noodle Soup: A Flavorful & Healthy Delight!
Looking for a comforting and nourishing meal that’s also completely plant-based? Our Vegan Chickpea Noodle Soup is here to warm your soul! Packed with vibrant vegetables, protein-rich chickpeas, and delicate rice noodles, this soup is a delightful blend of flavors and textures. It’s perfect for a chilly evening, a quick lunch, or anytime you crave a healthy and satisfying meal.
This isn’t your average noodle soup. We’ve taken a classic comfort food and given it a vegan makeover without sacrificing any of the deliciousness. The roasted chickpeas add a lovely textural contrast and a boost of flavor, while the coconut milk creates a creamy, comforting broth. The combination of sweetcorn, cabbage, and bell pepper provides a wonderful sweetness and crunch, perfectly balanced by the earthy mushrooms and fresh spinach.
Why You’ll Love This Soup:
- Easy to Make: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Nutrient-Packed: Loaded with vitamins, minerals, and plant-based protein.
- Flavorful & Comforting: A delightful blend of savory, sweet, and creamy flavors.
- Vegan & Gluten-Free: Suitable for a variety of dietary needs.
- Customizable: Feel free to swap out vegetables or add your favorite herbs and spices!
Tips for the Best Soup:
- Roasting the Chickpeas: Don’t skip this step! It enhances their flavor and texture.
- Noodle Choice: Rice noodles are used here for a gluten-free option, but you can substitute with your preferred noodle type.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Fresh Herbs: Garnish with fresh cilantro or parsley for added freshness.
Frequently Asked Questions
Q: Can I use different vegetables in this soup?
A: Absolutely! Feel free to substitute or add any vegetables you enjoy, such as carrots, zucchini, or kale.
Q: Can I make this soup ahead of time?
A: Yes, this soup is great for meal prepping! Store it in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you might need to add a little extra vegetable stock when reheating.
Q: Is this soup suitable for freezing?
A: While you can freeze it, the noodles may become slightly mushy. It’s best to freeze the soup base (without the noodles) and add freshly cooked noodles when reheating.
Q: Can I make this soup spicier?
A: Yes! Add a pinch of red pepper flakes, a dash of hot sauce, or a finely chopped chili pepper to the soup for a spicier kick.
Q: What kind of coconut milk should I use?
A: Full-fat coconut milk will give the soup a richer, creamier texture. However, you can use light coconut milk for a lighter option.
Vegan Chickpea Noodle Soup
Ingredients
- 1 can chickpeas drained and rinsed
- 7 oz rice noodles
- 1 cup coconut milk
- 2.5 cups vegetable stock
- 1 cup green peas
- 3 cups spinach
- 1 tbsp olive oil
- 2 cloves garlic
- 0.5 cup sweetcorn
- 1 large onion
- 1 cup cabbage
- 1 cup red bell pepper
- 2 cups mushrooms
- 1 tsp cumin
- 1 tsp paprika
- to taste salt and pepper
Instructions
- Preheat the oven to 350 degrees F/180 F and line a baking tray with parchment paper. Add the chickpeas to a mixing bowl together with the cumin, olive oil, cumin and paprika. Mix together well, then transfer to the baking tray and bake for 20 minutes.
- Heat olive oil in a frying pan over a medium-high heat and add the garlic, sweetcorn, onion, cabbage and bell pepper. Cook for 5 minutes until the vegetables begin to soften, then add the mushrooms and cook for 5 minutes more.
- Add the rice noodles, coconut milk, vegetable stock and green peas. Simmer for 10 minutes, stirring frequently, or until the noodles are fully cooked through.
- Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.
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