Chickpea Noodle Soup from Homestyle Vegan by Amber St. Peter: comforting, nourishing, and sure to make you feel better, no matter what ails you.
(Don’t miss the giveaway for a copy of the book at the end of this post!)
I’ve been excited about the cookbook Homestyle Vegan ever since I heard Amber was working on it. You may be familiar with Amber’s work from her website Fettle Vegan. She creates delicious plant-based recipes, many of which are gluten free. I’m personally a fan of her many taco recipes.
When I learned I could pick a recipe from the book to share with you, I was immediately drawn to the Chickpea Noodle Soup.
But before we get to the Chickpea Noodle Soup recipe, I want to share with you more about Homestyle Vegan.
While other vegan cookbooks often rely on faux meats and tofu, this cookbook leaves them out completely. There’s no weird or exotic ingredients here. You can easily find all the ingredients at your local market.
In addition, the recipes are very personal to Amber, based on what she grew up eating in Maine. So you’ll find remakes of classic dishes such as French Onion Soup, Green Bean Casserole with Crunchy Onions, and Perfect Peanut Butter Cookies.
The book is divided into the following sections:
- Rise + Shine
- Meals That’ll Stick To Your Ribs
- Feed Your Friends
- Cook Up Some Comfort Food
- Bake Sale-Worthy Baked Goods
- When Cookies Won’t Cut It
- Have A Drink
- Stock Your Pantry
Besides the soup, I’ve already tried the Sloppy Chicks, which is a healthier (and delicious) version of Sloppy Joes. And I’m really excited to try the Easy Orange-Scented Granola, Hearty 3-Bean Chili, Heirloom Tomato + Hemp Gazpacho, Smoky Potato Salad, Horchata…I could go on and on!
Okay, let’s get to that recipe for Chickpea Noodle Soup from Homestyle Vegan!
Yields 6 servings
Whether you’re sick with a fever or a broken heart, this soup is the answer. I've replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt either. (From Homestyle Vegan, copyright 2016 by Amber St. Peter. Used by permission Page Street Publishing Co.)
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 4 medium carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 6 to 8 sprigs fresh thyme
- 1 bay leaf
- 2 quarts (2 L) vegetable broth
- 8 oz (227 g) whole wheat rotini noodles
- 1 cup (200 g) cooked chickpeas
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
- Crackers or bread, for garnish
- In a cast-iron Dutch oven or large soup pot, heat the olive oil over medium heat. Add the garlic, onions, carrots, celery, fresh thyme and bay leaf and sauté until the veggies are softened, but not browned.
- Add the vegetable broth and bring to a boil.
- Once the soup is boiling, add the noodles and chickpeas and cook for about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll
- continue cooking in the water). Add salt and pepper to taste.
- Remove from the heat and serve with freshly chopped parsley and salty crackers or bread.
- Leftover soup can be refrigerated for up to 1 week or frozen indefinitely and reheated as needed.
You can sub gluten-free noodles here, if you prefer!
And now for the giveaway! (U.S. Residents only, please.)
Don’t forget to pin this recipe for later!
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