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Vegan Noodle Soup With Roasted Chickpeas
This vegan noodle soup is cozy and incredibly delicious. It's packed full of flavour and crunch thanks to the easy roasted chickpeas. Made with simple ingredients and ready in under 20 minutes, it makes the perfect wholesome weeknight dinner.
Preheat the oven to 350 degrees F/180 F and line a baking tray with parchment paper. Add the chickpeas to a mixing bowl together with the tamari, olive oil, cumin and paprika. Mix together well, then transfer to the baking tray and bake for 20 minutes.
Heat olive oil in a frying pan over a medium-high heat and add the garlic, sweetcorn, onion, cabbage and bell pepper. Cook for 5 minutes until the vegetables begin to soften, then add the mushrooms and cook for 5 minutes more.
Add the rice noodles, coconut milk, vegetable broth and green peas. Simmer for 10 minutes, stirring frequently, or until the noodles are fully cooked through.
Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.
- You can leave the chickpeas in the oven for longer to get them even crispier, but the 15-20 minute mark still works well if you want to make this as a quick dinner.
Calories: 467kcal, Carbohydrates: 65g, Protein: 10g, Fat: 20g, Saturated Fat: 12g, Sodium: 1218mg, Potassium: 757mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4188IU, Vitamin C: 81mg, Calcium: 81mg, Iron: 5mg