Chickpea NOodle Soup
Whether you’re sick with a fever or a broken heart, this soup is the answer. We replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover when you’re feeling sick, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt, either! This recipe is straight from my new cookbook, The Ultimate Vegan Cookbook! (Which, by the way, is 45% OFF today for Cyber Monday! 🙌) It made a sneak appearance in my last cookbook too - it's THAT good, guys. This soup is single-handedly the most requested sick-day recipe in our home, and it's the one dish I always make for friends and family when they need a little pick-me-up, too.
It whips up easily and tastes so much like the real thing - with no chicken at all! Still packed with protein from the chickpeas and tons of flavor from all the fresh herbs, this soup is a serious crowd-pleaser. Scroll down and let's eat!
2 tablespoons (30 ml) olive oil
4 cloves garlic, minced
2 medium onions, chopped
4 medium carrots, thinly sliced
4 celery ribs, thinly sliced
6 - 8 sprigs fresh thyme
1 bay leaf
2 quarts (1892 ml) vegetable broth
8 ounces (227 g) whole wheat rotini noodles
1 cup (240 g) cooked chickpeas
salt + pepper to taste
chopped fresh parsley, garnish
crackers or bread, garnish
In a cast-iron dutch oven or large soup pot, heat the coconut oil over medium heat until melted.
Add onions, carrots, celery, garlic, fresh thyme & bay leaf and sauté until veggies are softened, but not browned. Add vegetable broth and bring to a boil.
Once the soup is boiling, add the noodles and chickpeas and cook about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper to taste. Remove from heat and serve with freshly chopped parsley and salty crackers or bread!
Leftover soup can be refrigerated up to a week or frozen indefinitely and reheated as needed.
You can sub gluten-free noodles here, if you prefer!
Chilled SOBA NOODLE SALAD WITH SUNBUTTER SAUCE
I’ve been really grooving on quick, healthy, on-the-go meals lately. They never go out of style, make running out the sorry and to the studio much easier, and are a great way to make sure you’re packing some real food and real nutrition into your busy days.
One of my favorite cold salad options is a soba noodle salad. I had my first one years ago and have loved the simplicity ever since. Cold, sturdy, wheat-based soba noodles boiled to perfection and chilled, then tossed with a sweet, tangy peanut sauce and fresh, crisp veggies - the perfect lunch or dinner! However, as someone with a few food allergies herself, I get that those delicious peanut sauces aren’t especially delicious or functional for people with nut allergies. So I’ve partnered with my pals over at SunButter to create a totally nut-free version of one of my favorite dishes - simplified and paired down to the easiest version BUT that still tastes like the traditional version - so you can be eating in no time!
SunButter makes the best sunflower seed butter option on the market - and it’s totally free of the top 8 food allergens! A serving packs just as much protein as traditional nut butter, but more magnesium, vitamin E and iron - and less saturated fat, too. It makes a great snack on it’s own, but you are going to fall in love with it as the main sauce ingredient in this satisfying bowl. Since it is allergen-free, SunButter also makes a great option for kid’s lunches and is available at major grocers and food stores all over the US!
To get started, all you’ll need is your favorite jar of SunButter, some quality soba noodles, and your favorite uncooked veggies. Let’s get cooking!
1/2 cup Natural SunButter
2 tablespoons fresh lime juice
1 tablespoon coconut aminos
1/2 teaspoon maple syrup
1/4 teaspoon sesame oil
1 1/2 teaspoons fresh ginger, grated
2 cloves garlic, minced
3-6 tablespoons water
Soba Noodle Bowl:
6 oz whole wheat soba noodles
2 cups red cabbage, thinly sliced
1 1/2 cup bell pepper, thinly sliced
1 cup carrot, thinly sliced
1 jalapeño, thinly sliced
1/4-1/2 cup cilantro, roughly chopped
sesame seeds, for garnish
In a small bowl, whisk together the SunButter, lime juice, coconut aminos, maple syrup, sesame oil, fresh ginger, and garlic. Once combined completely, begin adding in water 1 tablespoon at a time, until mixture becomes smooth and creamy. Add water until the sauce is your preferred texture. Set aside.
Cook the soba noodles to directions on package. Remove from heat, strain, and run under cold water until the noodles are no longer hot to the touch. Place the noodles into a bowl and into the fridge to chill while you prep the veggies.
Thinly slice your cabbage, bell pepper, carrot, jalapeño and cilantro and toss them into a large mixing bowl. Pour your SunButter Sauce over the veggies and toss to combine. Throw in the chilled soba noodles and gently toss again to combine. Top with a little extra chopped cilantro and sesame seeds for garnish and enjoy immediately!
Leftovers last 3 days in the fridge.
Sub in whichever favorite veggies you prefer!