Chickpea Noodle Soup

by nomeatbarefeet

This image is from Post Punk Kitchen. Isa’s recipe (which is included in the Veganomicon) calls for a few things we don’t use: namely, mushrooms and soba noodles. The great thing about this idea of this recipe is that you can add or take out whatever you want and it will still be warming and delicious.

This might be one of the easiest soups to make…and it might also be one of the most delicious. Having a comforting cup of soup on a cold evening is the best way to end a day. Throw-in a good beer or a glass of wine and you had a truly relaxing meal to enjoy with family and friends.


  1. 1-2 cups carrots, thinly sliced
  2. 1 medium white onion, chopped
  3. 3-4 stalks of celery, chopped
  4. 8-9 cups of water (we did a little over 8, and then waited to see if we needed to add more)
  5. 4-5 vegetable boullion cubes (We use the Rapunzel Vegetable Bouillon – 1 cube for every 2 cups of water)
  6. olive oil (optional for sautéing )
  7. noodles (we used about half a box-ish of medium shells)
  8. 1 can (15 oz) chickpeas
  9. 2 handfulls of finely chopped greens (we used kale)

The How To

  1. Sauté the carrots, onion, and celery over medium heat, 3-5 minutes or until the vegetables have started to soften. (You can use olive oil or use a 1/4 cup of veg stock if you don’t want the oil.)
  2. Add the water and boullion cubes. Let the soup simmer for a while; there is no need to be precise here.
  3. After the soup has heated through, add the chickpeas and the noodles. Cook until the noodles are soft. (If you want, you can cook the noodles separately so that they don’t get mushy. I didn’t want to use another pot, so I used a pasta that held up pretty well.)
  4. Add the greens once the noodles are cooked. Let the greens cook for a few minutes.
  5. Serve and enjoy!

This soup is just as good the day after…or the day after that, depending on how much you eat. It is a real comfort dish. It takes no time to make, and can simmer for however long you want.

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