Chickpea Vegetable Noodle Soup!
1 cup of chickpeas, cooked and rinsed
1 cup of small shaped noodles (I used Mini Farfalle)
1/2 cup frozen peas
6 cups vegetable stock
1 tbsp olive oil or vegan butter
1 small sweet onion (about 1/2 cup chopped)
2-3 garlic cloves
2 small carrots
2 celery stalks with greens
1/2 tsp dried thyme and parsley each
1 bay leaf
Sea salt and black pepper to taste
Topped with microgreens
Finely dice onion and garlic, and chop carrot and celery. Heat up oil or butter and sauté onion for about 5 minutes until translucent, then add garlic, carrot and ginger and sauté for a couple more minutes.
Add vegetable stock, thyme, parsley, bay leaf, and bring to a boil. Cover and simmer for 10 minutes, then add pasta and chickpeas, and simmer until noodles are al dente. For mini pasta this usually takes between 5 and 7 minutes. Add peas towards the end so they stay nice and green.
Discard bay leaf, season with salt and pepper to taste, and top with fresh herbs.
Follow us vegans_power for Daily vegan recipes!