Chickpea Noodle Soup
- 35 min
- β β¬1.65
- 2 servings
- Easy
Main ingredients: chickpeas, carrots, baby spinach, and egg-free pasta. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash carrot, peel or trim any tough ends, and cut into 1 cm dice.
Cook
Halve leek lengthways
Halve leek lengthways, wash thoroughly between the layers and cut into thin half-rings. Rinse baby spinach and drain well; roughly chop any large leaves.
Heat rapeseed oil in a large pot
Heat rapeseed oil in a large pot over medium heat. Add carrot and leek and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Add chickpeas
Add chickpeas, vegan vegetable stock powder and tap water to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally. Add egg-free pasta to the pot and stir well.
Bring to the boil (part 2)
Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender, stirring occasionally.
Fold in baby spinach and cook
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the egg-free pasta
Divide the finished egg-free pasta, chickpeas, carrot, leek and baby spinach evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/chickpea-noodle-soup
