Chickpea Noodle Soup

By Sarah's Vegan Kitchen · 50 min

Ingredients

Instructions

1. Pat the drained, rinsed chickpeas as dry as you can with a clean towel.
2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the chickpeas and leave them undisturbed for 3-5 minutes to brown on the bottom, then stir and cook another 3-5 minutes, stirring now and then, until golden and lightly crisp.
3. Sprinkle over the chickpeas: 2 tablespoons nutritional yeast, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and a pinch of salt. Cook 1 more minute, stirring constantly, until fragrant and evenly coated. Move to a plate or bowl and set aside.
4. In the same pot, add 2 tablespoons olive oil, then 1 diced medium onion, 2 sliced medium carrots, 2 diced celery ribs and 3-4 minced garlic cloves with a generous pinch of salt. Sauté 5-8 minutes, until the onions are translucent, scraping up the browned bits from the pot.
5. Add 8 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 2 bay leaves and black pepper to taste. Stir and bring to a boil.
6. Return 1 cup... set aside 1 cup of the spiced chickpeas for topping and add the rest to the pot. Add 1 cup ditalini pasta and cook, stirring now and then, until just shy of al dente. Take the pot off the heat; the pasta finishes in the residual heat.
7. Ladle a little broth into a small bowl, whisk in 1 tablespoon white miso paste until dissolved, then stir it back into the pot. Stir in the juice of 1 lemon and season with salt to taste.
8. Optionally stir in 1/4 cup chopped fresh parsley or dill and serve immediately.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionLemonCarrotPastaCeleryChickpeaMiso