Chickpea Noodle Soup
When I was a kid, chicken noodle soup was one of the few dishes that my picky palate could always trust. From fast-casual joints like Panera Bread and Potbelly Sandwich Shop to more sophisticated local restaurants, most menus include a classic, inoffensive chicken noodle soup. As a kid and as an adult, I've always loved these basic and comforting bowls of soup.
In this recipe, I put a vegan spin on the chicken noodle soups of my childhood. In place of chicken, chickpeas (AKA garbanzo beans) are the star of this soup. They make the soup hearty and filling while maintaining the mild textures and flavors of traditional chicken noodle soup.
The vegetable base for this soup includes garlic, onion, celery and carrots. From there, I like to use homemade broth and season generously with dill and lemon juice. I used orecchiette noodles in the pictured batch, but feel free to use your favorite noodle shape.
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Time: 1 hour
Serves: About 12 servings
Ingredients
Olive oil
4 cloves garlic, minced
1 large white onion, diced
3 large or 6 small carrots, diced
5 ribs celery, diced
5 teaspoons dried dill, or 3 tablespoons fresh chopped dill
16-18 cups vegetable broth
2 15-ounce cans chickpeas, drained
16 ounces orecchiette pasta, or pasta of choice
2 tablespoons lemon juice from about 1 lemon
Methods
Heat a few tablespoons of olive oil in a large pot over medium heat. Once hot, add the minced garlic and chopped onion, carrots and celery. Saute until the onions are translucent, about 5-10 minutes. If using dried dill, add it now and stir to combine.
Add the broth and drained chickpeas to the pot and bring to a boil. Turn the heat to medium-low and simmer for 30 minutes.
After 30 minutes, add the pasta. Let simmer for about ten more minutes, or until the pasta is cooked through. Squeeze in the lemon juice and stir to combine. If using fresh dill, add it in along with the lemon juice. Eat up!
Sustainability Tips
Garlic, Onion, Carrots and Celery: Make this when all the produce is in season during late spring or early fall. Doing so will make it easier to find local and organic produce. Buying organically and locally cuts down on pesticide contamination and can help you get to know your local food producers.
Vegetable Broth: Using homemade vegetable broth is the most sustainable option here. That way, you can make sure you're using organic and/or local ingredients and put your veggie scraps to good use.