I Am Chickpea Noodle Soup

By Sarah's Vegan Kitchen · 50 min

Ingredients

Instructions

1. Drain and rinse the chickpeas, shake off excess water, then pat them dry with a clean towel.
2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. When it shimmers, add the chickpeas and leave them undisturbed for 3 to 5 minutes to brown on the bottom. Stir and cook another 3 to 5 minutes, until golden and lightly crisp.
3. Add 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. Stir constantly for about 1 minute, until fragrant and coating the chickpeas. Move to a plate and set aside.
4. In the same pot, add 2 tablespoons olive oil, then the onion, carrots, celery and garlic, with a generous pinch of salt. Sauté 5 to 8 minutes, until the onion is translucent, scraping up 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. Set aside 1 cup of the seasoned chickpeas for topping and return the rest to the pot. Add 1 cup ditalini and cook, stirring occasionally, until just under al dente. Remove from the heat.
7. Scoop a ladleful of broth into a small bowl, whisk in 1 tablespoon white miso until dissolved, then stir it back into the pot. Stir in the juice of 1 lemon. Taste and adjust the salt.
8. Optionally stir in 1/4 cup chopped fresh parsley or dill and serve right away.

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

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