Chickpea Noodle Soup: Vegan Comfort Food

    The easiest vegan comfort food to make is chickpea noodle soup, and it only takes 30 minutes to prepare. A vegan chicken noodle soup is also available.

Chickpea Noodle Soup Vegan Chicken Noodle Soup 780 | Umami Girl

Vegan comfort food struggles

Happy St. Patrick’s Day to you, good morning. Visit one of my favorite recipes if you’re searching for a fantastic vegetarian take on Irish food. However, if you’re looking for quick and easy comfort food, keep reading. One of the best types of cuisine is quick, healthful comfort food. There wouldn’t be much debate there, in my opinion. However, vegan comfort food can be challenging. a billion components. many steps. Comfort food shouldn’t involve a painful procedure.

Chickpea Noodle Soup Vegan Chicken Noodle Soup 780 | Umami Girl

Vegan chicken noodle soup is the answer.

Vegan comfort food without even a trace of work is chickpea noodle soup. It’s quick, simple, and satisfying, and I wholeheartedly endorse it.
Nourishing comfort food for the mind
Hello, it’s been 20 minutes, and I’m still easily distracted. Possible involvement of leprechauns. Did I really need to say that? Perhaps not? But I believe it’s as valid a justification for brain-healthy comfort food as any. It may not amount to much, but it’s unquestionably the strongest argument I can come up with right now. Speaking of talking little, that seems to be becoming a better and better concept over time. I’ll release you.

Cooking the noodles separately and adding them to each bowl before serving prevents them from slurping up all the soup’s broth before you do.


  • Olive oil, two tablespoons
  • 12 cups of good vegetable broth, 1 large yellow onion, 3 large carrots, 3 ribs of celery, and 5 cloves of minced garlic (see note)
  • 2 teaspoons dried thyme or herbs de Provence
  • three stale bay leaves
  • freshly powdered black pepper in plenty
  • broad noodles weighing 12 oz.
  • 2 15.5-cup cans of rinsed and drained chickpeas
  • Chopped fresh parsley, half a cup
  • 1 tablespoon of lemon juice, fresh


  1. Warm the oil over medium-high heat in a sizable (about 7-quart) Dutch oven or comparable pot with a sturdy bottom.
  2. Add the onion, carrot, and celery. Cook, stirring just occasionally, for about 10 minutes, or until the vegetables are starting to soften and are lightly browned in areas.
  3. Add the garlic and simmer for another minute.
  4. If the broth and chickpeas are unsalted, also add a teaspoon of fine sea salt. Add the stock, herbs de Provence or thyme, bay leaves, and pepper. Bring to a boil, then simmer, covered, for 10 minutes.
  5. Bring a pot of salted water to a boil and cook the noodles until they are al dente as directed on the box while the broth simmers. To avoid sticking, drain and toss with a small bit of oil.
  6. Add the chickpeas, parsley, and lemon juice after turning off the heat. Before serving, add noodles to each bowl of soup that has been ladled into it.Here, a truly nice vegetable broth is absolutely essential. Imagine no-chicken broth is by far one of my favorites.