Chickpea Noodle Soup with Parsley and Lemon

Chickpea Noodle Soup with Parsley and Lemon

Vegan chickpea noodle soup with bright accents of parsley and lemon to lighten up this otherwise wintery soup. With plenty of vegetables and whole grain pasta for a healthy vegetarian spin on the classic.

Course Autumn, Main Course, Mains, Soup, Soups and Stews, Spring, Winter

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 235kcal

Author Alexandra Daum

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 medium carrots sliced (~300 grams)
1 medium parsnip sliced (~230 grams)
3 cloves garlic minced
½ teaspoon sea salt to taste
½ teaspoon black pepper to taste
½ teaspoon cayenne pepper optional
1.5 litres (6 cups) vegetable broth
250 grams (½ cups) cooked or canned chickpeas, rinsed
150 grams (1 ½ cups) short pasta
50 grams (2 cups) spinach or other greens
A large handful flat-leaf parsley chopped
Zest of a lemon
Juice of a lemon ~3 tablespoons

Metric - Cups

Instructions

Heat a large pot over medium heat. Add the oil, followed by the onions. Cook for 3-4 minutes, stirring frequently, until the onions are softened.
1 tablespoon olive oil, 1 medium onion
Add the carrots and parsnip. Cook for another 4-5 minutes, stirring occasionally.
2 medium carrots, 1 medium parsnip
Add the garlic, salt, pepper, and cayenne pepper. Stir to coat the vegetables and cook another 30 seconds.
3 cloves garlic, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper
Pour the broth into the pot and add the chickpeas. Cover, then increase the heat and bring the soup to a rolling boil. Once the soup has reached a boil, reduce the heat and simmer, covered, for 15 minutes*.
1.5 litres (6 cups) vegetable broth, 250 grams (½ cups) cooked or canned chickpeas, rinsed
Check the cooking time needed for your pasta and add it partway through the simmering time. Most short pasta types will need 6-7 minutes.
150 grams (1 ½ cups) short pasta
Once the pasta is cooked, the carrots and parsnip should be fork-soft. Remove the soup from the heat and stir in the spinach, parsley, lemon zest, and lemon juice. Taste and season if needed.
50 grams (2 cups) spinach or other greens, A large handful flat-leaf parsley, Zest of a lemon, Juice of a lemon
Serve hot, topped with extra parsley and lemon zest if desired. Leftovers keep for a couple of days (see note below).

Notes

* My vegetables are cut to 1cm thickness. If yours are larger, you may need a longer cooking time. If you're unsure, cook the soup until the vegetables are softened before adding the pasta - it won't do any harm.

• If you're planning on storing the soup in the fridge for a day or two, I recommend cooking the noodles separately as they'll get soggy and overcooked if left sitting in the soup. Reduce the liquid by 500 ml (2 cups) if cooking the pasta separately. The same goes for freezing.

Nutrition