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.
As a kid growing up, there was nothing like a hot bowl of chicken noodle soup to make me feel better when I was under the weather.
Of course, my mom usually heated up a can of Campbell’s condensed soup with that distinctive salty yellow broth.
I had a choice of noodle shapes since she always kept the pantry well stocked.
So when I learned I could pick a recipe from the cookbook Homestyle Vegan to share with you, I was immediately drawn to the Chickpea Noodle Soup.
I’ve been excited about the book 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.
And now when I eat her healthy Chickpea Noodle Soup, it feels almost like a hug from my mom.
Before we get to the Chickpea Noodle Soup recipe, I want to share with you a little 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 also tried the Sloppy Chicks, which is a healthier (and delicious) version of Sloppy Joes.
And I’m really excited to try these recipes:
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, like onion, carrots, and chickpeas (garbanzo beans).
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.
And if you’re worried about mushy noodles, you could leave out the noodles when you freeze the soup. Then quickly cook some pasta in your favorite shape and add it to the soup after you reheat 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.
Besides Chickpea Noodle Soup, there are lots of easy recipes for vegan soups.
And soup is so easy to make if you have an Instant Pot or other electric pressure cooker.
What are your favorite soups? Let me know if you want me to create a vegan version of them!
Now let’s make Chickpea Noodle Soup from Homestyle Vegan!
Chickpea Noodle Soup from Homestyle Vegan
- 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
- 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.