Chickpea Noodle Soup from Homestyle Vegan by Amber St. Peter: comforting, nourishing, and sure to make you feel better, no matter what ails you.
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 also tried the Sloppy Chicks, which is a healthier (and delicious) version of Sloppy Joes.
If you follow Veggies Save The Day on Instagram, please show me which recipes you’re making! Use the hashtag #veggiessavetheday and tag me 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.
Okay, let’s get to that recipe for Chickpea Noodle Soup from Homestyle Vegan!
Chickpea Noodle Soup from Homestyle Vegan
- 2 tbsp 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 oz 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.
You can sub gluten-free noodles here, if you prefer!