Chickpea Noodle Soup
- 35 min
- β β¬1.65
- 2 servings
- Easy
chickpeas, carrots, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. 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 Halve leek lengthways.
Cook
Wash thoroughly between the layers and cut into thin half-rings
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 over medium heat
Heat rapeseed oil in a large pot over medium heat. Add carrot, leek and fry for 5 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Add chickpeas, vegan vegetable stock powder, tap water to the pot and stir well Bring to the boil.
Cook egg-free pasta
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
Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender, stirring occasionally.
Mix iodised salt
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished egg-free pasta
Divide the finished egg-free pasta, chickpeas, carrot, leek, baby spinach evenly between the servings and serve immediately.
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