Quick Chickpea Noodle Soup

This quick and easy chickpea noodle soup is vegan and ready in under 30 minutes!

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A long time ago I first discovered chickpea noodle soup and has been on my recipe idea list ever since. With the frigid temperatures lately I decided it was finally time. I was also fueled by a half used can of chickpeas in the fridge along with every other ingredient already on hand. It was meant to be.

The best thing about this being a vegan soup, is that it takes almost no time to make. I have made a similar version before using leftover Thanksgiving turkey, which also speeds up the soup cooking process. But I also like being able to make classic favorites vegan and have them taste just as good.

Another reason I was motivated to make this recipe if that my father, the very active, non-smoking, non-drinking, no family history of heart disease, heathier than most people his age or even younger, still fits in pants he owned in college, found out he has 3 blockages in his heart. No symptoms, just discovered something off at a routine check up. As a result, he will be having triple bypass surgery next week.

So not only am I now on the hunt for heart-healthy recipes to share per his request, I am rethinking my own food choices. I already try to eat at least a couple plant-based meals a week but, like my father, dessert is my crutch. Not saying I’m going to stop baking cold turkey, but I will be more conscious of how often I am consuming dessert. Cause right now it’s daily, heh…

Two years ago: Black Pepper Ice Cream with Strawberry Chia Jam

Six years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Seven years ago: Cookie Dough Oreo Cake

Eight years ago: Pepperoni Pasta Bake

Ten years ago: Butterscotch Haystack Cookies

QUICK CHICKPEA NOODLE SOUP

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Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups low sodium vegetable broth
• 1/2 Tbsp olive oil
• 1/4 cup chopped onion
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• Salt and pepper, to taste
• 3 oz. whole wheat noodles
• 1 (8oz.) can chickpeas, drained and rinsed
• 1/2 tsp fresh chopped parsley
• 1/2 tsp fresh chopped rosemary
• 1/2 tsp fresh chopped thyme
• Pinch crushed red pepper, optional

Directions

1. Place a medium saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3-5 minutes or until tender.
2. Add broth and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
3. Stir in chickpeas and cook 1 minute or until thoroughly heated. Stir in herbs and serve.

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