This vegan chickpea and vegetable rice noodle soup is super comforting and well-flavoured. Ready in around 25 minutes and requiring just simple ingredients, it’s a great easy weeknight dinner. Oil-free and made with simple ingredients. 

Vegan chickpea and vegetable rice noodle soup

I admire anyone who can get through the winter without having soup at least once. I am dismayed by abrupt days, the onset of darkness at 4 o’clock and finding a compromise between dressing like a burrito and sacrificing my comfort for the sake of fashion. 

Winter, overall, is a time of contrasts. In December, Christmas lights shield you against sub zero temperatures. January is a serene month characterised by reflection and adjustment to the rhythm of the new year, while February allows us to embrace the last remnants of winter at the same time as knowing that spring is right around the corner.  For people like me, winter is also a learning opportunity. Just to give an example, I’ve recognised that it’s not a good idea to misplace your umbrella four times in a country notorious for rainy weather. Aside from that, it seems as if a lot of people are on the lookout for ‘hygge’ throughout the winter months. 

Chickpea vegetable rice noodle soup vegan

Chickpea vegetable rice noodle soup in a bowl

For many of us, however, tight schedules mean that we can’t carry out intricate routines and have long bubble baths on a daily basis. So, self-care becomes all about the simple things. Reading a good book, visiting a new coffee shop, putting on a warm coat and going for a walk, etc. For me, a lot of winter self-care comes down to food. Soup in particular. Sure, pancakes, smoothie bowls and avocado on toast are cool. But a big bowl of soup is definitely one of the best comfort foods for the colder seasons. 

About this vegan rice noodle soup

I ate soup quite a lot when I was younger and for some reason, lost interest during my early teenage years. In the last couple of months, I’ve rediscovered my love for them and eat meals like this vegetable and chickpea rice noodle soup all the time.

Vegan rice noodle soup with capers and peas

The first thing to love about this soup is that it’s easy and quick. It takes just about 25 minutes, making it perfect as a go-to meal for the busy holiday season. Secondly, it is undoubtedly super cosy and even more tasty with a thick slice of bread, aka exactly what I look forward to on a cold evening after a long day.

This soup is peppery, comforting and fragrant, with the noodles helping to soak up the flavours and the vegetables releasing a wholesome, earthy aroma. The curried chickpeas are a wonderful finishing touch that add a little bit of crunch and even more flavour. In fact, I love eating them on their own as a snack, and they are just as tasty in salads!

Vegan rice noodle soup with vegetables and chickpeas

So, yeah, chances are I will still be eating this even as winter gives way to warmer seasons while in my usual contradictory fashion, neglecting smoothie bowls until September.

How to make rice noodle soup

Start by preheating the oven to 200 degrees C/390 F. Toss the chickpeas in maple syrup, cumin, paprika, curry powder and salt. Spread them on a baking sheet and bake in the oven for around 20 minutes, until crispy.

Meanwhile, cook the onion and the garlic in a non-stick saucepan for 2-3 minutes, until fragrant. Then, add the tomatoes, cabbage, onion granules and tomato paste, stirring everything together for around a minute more. Lower the heat, and pour in the veggie stock together with the tamari, paprika, black pepper and plantbased milk. Bring to the boil and simmer for around 5 minutes, until the cabbage is almost cooked through.

Then add the rice noodles, and continue simmering until they are soft (this usually takes around 5 minutes). At the last minute, stir in some fresh spinach and serve the soup immediately with green peas and capers.

Vegan rice noodle soup with chickpeas

Some other recipes you might like…

Let me know in the comments: what’s your favourite soup? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!

Chickpea vegetable rice noodle soup vegan

Get the Recipe: Vegetable And Chickpea Rice Noodle Soup (Vegan & Gluten-free)

This vegan vegetable and chickpea rice noodle soup is super comforting and well-flavoured. Ready in around 25 minutes and requiring just simple ingredients, it's a great easy weeknight dinner. Oil-free and made with simple ingredients. 

Ingredients

For the crispy chickpeas

  • 1.5 cups cooked chickpeas, (1 can canned or around 240g)
  • 1 tbsp maple syrup
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp salt

For the soup

  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 3-4 large tomatoes, chopped
  • 1 cup cabbage, chopped
  • 1 tsp onion granules
  • 1 tbsp tomato paste
  • 2.5 cups veggie stock, plus more as needed
  • 1 tbsp tamari
  • 1/2 cup almond milk, or any plantbased milk of choice
  • 4.5 oz brown rice noodles
  • 2 cups spinach

To serve (optional)

  • green peas
  • capers

Instructions 

  • Start by preheating the oven to 200 degrees C/390 F. Toss the chickpeas in maple syrup, cumin, paprika, curry powder and salt. Spread them on a baking sheet and bake in the oven for around 20 minutes, until crispy. 
  • Meanwhile, cook the onion and the garlic in a non-stick saucepan for 2-3 minutes, until fragrant. Then, add the tomatoes, cabbage, onion granules and tomato paste, stirring everything together for around a minute more. 
  • Lower the heat, and pour in the veggie stock together with the tamari, paprika, black pepper and plantbased milk. Bring to the boil and simmer for around 5 minutes, until the cabbage is almost cooked through. 
  • Then add the rice noodles, and continue simmering until they are soft (this usually takes around 5 minutes). At the last minute, stir in some fresh spinach and serve the soup immediately with green peas and capers. 
Calories: 451kcal, Carbohydrates: 89g, Protein: 15g, Fat: 4g, Cholesterol: 1mg, Sodium: 2298mg, Potassium: 695mg, Fiber: 13g, Sugar: 14g, Vitamin A: 4215IU, Vitamin C: 32.3mg, Calcium: 187mg, Iron: 3.8mg

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Vegan chickpea and vegetable rice noodle soup Pinterest