Chickpea Noodle Soup from Homestyle Vegan

Chickpea Noodle Soup from Homestyle Vegan by Amber St. Peter is comforting, nourishing, and sure to make you feel better, no matter what ails you. It’s vegan and can easily be made gluten free.

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 Good Saint (formerly Fettle Vegan).

She creates delicious plant-based recipes, many of which are gluten-free.

I’m personally a fan of her dessert recipes.

But 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

Crowd-Pleasers

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 also tried the Sloppy Chicks, which is a healthier (and delicious) version of Sloppy Joes.

And I’m really excited to try these recipes:

Rosemary Garlic Hasselback Potatoes

Caesar Salad with Homemade Dill Croutons

Cheesy Spinach Artichoke Dip

Vegetable Pot Pie

Chocolate Chip Cookie Bars

I could go on and on!

And I really think you’re going to love this Chickpea Noodle Soup!

It’s easy to make with basic ingredients.

In fact, you may already have most of the ingredients in your kitchen.

Plus you can make it in well under an hour, which is a requirement for me when I’m feeling under the weather.

It would also be perfect for freezing in individual portions so that you always have some when you need it.

I love it whenever I’m in need of some comfort food.

Plus it’s perfect when I have a cold or allergies.

Instead of the whole-wheat rotini, I use gluten-free noodles.

And if you’re in the mood for more soup recipes, check these out:

Indo-Chinese Corn Soup

Minestrone Soup

Wild Rice Soup

Spicy Coconut Soup

Vegetable Bean Soup

Vegan Potato Corn Chowder

Now let’s make Chickpea Noodle Soup from Homestyle Vegan!

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Chickpea Noodle Soup from Homestyle Vegan

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.)

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

Calories 260 kcal

Author Amber St. Peter

Ingredients

• 2 Tablespoons olive oil 30 ml
• 4 cloves garlic minced
• 2 medium onions chopped
• 4 medium carrots thinly sliced
• 4 celery stalks thinly sliced
• 6-8 sprigs fresh thyme
• 1 bay leaf
• 2 quarts vegetable broth 2 L
• 8 ounces whole wheat rotini noodles 227 g
• 1 cup cooked chickpeas 200 g
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Crackers or bread for garnish

Instructions

1. 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.
2. Add the vegetable broth and bring to a boil.

3. 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.

4. Remove from the heat and serve with freshly chopped parsley and salty crackers or bread.
5. Leftover soup can be refrigerated for up to 1 week or frozen indefinitely and reheated as needed.

Recipe Notes

You can sub gluten-free noodles here, if you prefer!

If you make Chickpea Noodle Soup, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts

Chickpea Noodle Soup from Homestyle Vegan

Amount Per Serving

Calories 260 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 1391mg 58%

Potassium 390mg 11%

Total Carbohydrates 44g 15%

Dietary Fiber 4g 16%

Sugars 7g

Protein 7g 14%

Vitamin A 152.7%

Vitamin C 9.9%

Calcium 5.8%

Iron 7.2%

* Percent Daily Values are based on a 2000 calorie diet.