Chickpea vegetable rice noodle soup vegan
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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. 
Course Main Course, Soup
Cuisine Vegan
Keyword 30 minutes or less, Chickpeas, easy, Gluten free, Noodles, Oil free, Rice noodles, soup, Vegetables, weeknight dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 451kcal
Author Maria Gureeva

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. 

Nutrition

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