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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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
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