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Homestyle Chickpea Soup Recipe

August 25, 2018

The perfect alternative to an all-time classic, this soup is so awesome that you'll wish you'd made more.

 

We've had people of all diets sample this soup from the Standard American Diet eaters to the ultra-picky allergy-friendly eaters and we've had nearly unanimous love of this comfy dish. It doesn't matter the season, whether you're recovering from a cold or just need a homey bowl of goodness, this soup will hit the spot. It is definitely one of our all-time favorite recipes.

 

Our recipe is a slight variation on the Chickpea Noodle Soup recipe from America's Test Kitchen's Vegan For Everybody. Legit - it's for everybody.

 

Recipe Notes & Tips:

 

  • The ATK recipe our soup is based off of does have noodles but you don't really need them. If you do decide to add them we suggest cooking them separately and only adding a scoop of noodles per bowl of broth as you serve. Also, if there are any leftovers (why would there be leftovers?!), the noodles should be stored separately from the soup, in order to avoid becoming a gelatinous messy goo.

  • This soup is the bomb diggity all on it's own but if you want to add some bread, try our Savory Drop Biscuits or our Hearty Garlic Thyme Bread. If you wanna go crazy and add some sandwiches, we suggest making them with our Deli-Style Chickpea Salad, also adapted from an ATK recipe. Or, if you're not crazy about that many chickpeas in one meal (trust us - it's delish though!) you can add our awesome Breakfast Sandwich of Champions instead (no, they're not just for breakfast).

  • In case you can't find a can of 'chickpeas' in the store, try the other names for chickpeas: garbanzo beans, Egyptian peas or Bengal grams.

  • You can also use the water from your chickpeas as an egg substitute. It's called aquafaba and there's more information on what you can use the chickpea water in and how you can store it in our article Aquafaba: A Plant-Based Egg Substitute.

  • You could make this recipe with dry chickpeas but it would take a considerably longer prep time. You'd need to sort and rinse the dried beans the night or morning before making this recipe, and then soak them in cool water for at least 8 hours. You will also probably need to cook the soup slightly longer (say 15-20 minutes more) to make sure the beans are thoroughly cooked.

 

 

Recipe: Homestyle Chickpea Soup

 

Course: Soup

Cuisine: Comfort Food

Skill Level: Beginner/Easy

 

Prep Time: 15 minutes

Cook Time: 35 minutes

Rest Time: 10 minutes

Total Time: 1 hour

Serves: 6 (1 ½ cup servings)

 

Ingredients:

 

2 Tbsp avocado oil

 

1 large yellow or Spanish onion (about 1 ½ cups chopped)

 

3 large carrots (about 1 ½ cups chopped)

 

4 large stalks celery (about 1 cup chopped)

 

1 tsp sea salt

 

1 tsp freshly ground black pepper

 

4 Tbsp nutritional yeast

 

1 Tbsp dried dill

 

2 bay leaves

 

6 cups veggie broth

 

2 15oz cans chickpeas

 

Directions:

 

  1. Peel, rinse and dice onion and saute in large pot in avocado oil at medium heat until soft and beginning to caramelize, about 10-12 minutes.

  2. While onion is sauteing prepare other vegetables: chop celery and peel and chop carrots into ¼ inch pieces.

  3. Once onion has begun to caramelize, add chopped celery for 3 minutes.

  4. Add chopped carrots for an additional 3 minutes.

  5. Add salt and pepper for 1 minute.

  6. Add dill, nutritional yeast and bay leaves for 1 minute, making sure to combine until all vegetables are coated with seasonings and beginning to toast.

  7. Drain and thoroughly rinse canned chickpeas, add them to pot and mix until coated with seasoning. (See Recipe Notes for saving your chickpea water for use in other recipes)

  8. Pour in veggie broth and mix until all soup ingredients are well incorporated. Cover pot, reduce heat to medium-low and simmer for approximately 10 minutes, until all ingredients are well-incorporated and vegetables are fully cooked.

  9. Turn off heat, cover pot and leave soup to sit for an additional 10 minutes to let flavors meld before serving. If serving with noodles, add noodles to individual bowls rather than large pot and store noodles and soup separately.

  10. Soup can be frozen for two months or refrigerated for one week. It can be served on it’s own, with toast or biscuits (like our Garlic Rosemary Bread or our Savory Drop Biscuits), or open-faced sandwiches (such as our Deli-Style Chickpea Salad sandwiches or our Breakfast Sandwich of Champions).

 

Tell us how you liked our soup in the comments below. Did you eat it paired with something else or all on it's own? Did you add noodles to yours? What kind of noodles? Did you end up with leftovers? How long did they last?

 

 

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