Market Recipe: Vegan Chickpea Noodle Soup
A cozy, healthy, and easy recipe for Winter months that can be easily modified to use whatever you have on hand. Makes four servings. This recipe was adapted from this one on Food52.
Extra-virgin olive oil
2-3 sprigs of thyme
1 yellow onion, sliced thinly
4 garlic cloves, minced
1 cup white wine
2 tablespoons white miso or liquid aminos
2 carrots, diced (Emadi Acres Farm)
3 celery stalks, diced (Emadi Acres Farm)
2 cups cooked chickpeas
1 tsp red pepper flakes
1 lemon, juice & zest
Handful of parsley, finely chopped (sub with your celery leaves to make this zero waste!)
4 oz noodles (fettuccini or pappardelle work well)
*We also like to add a handful of seasonal greens like chard or kale, and whatever additional veggies we have on hand (broccoli, cauliflower, squash, sweet potato all work well)
Add a couple tbsps of olive oil to a soup pot on medium heat. Add onion, garlic, thyme, and pinch of salt. Heat until soft, stirring occasionally. Add white wine and continue to stir until reduced by half.
Mix miso or liquid aminos with 8 cups of water; add mixture to pot along with vegetables and chickpeas. Bring to a boil and then turn down heat and let simmer until veggies and chickpeas are fully cooked.
In a separate bowl, combine ½ cup olive oil, lemon juice & zest, parsley or celery leaves, pinch of salt, and red pepper flakes.
Once vegetables are fully cooked, add noodles and let simmer for additional 6-8 minutes until tender. Serve in a bowl and top with parsley mixture.