Vegan Noodle Soup With Roasted Chickpeas (Gluten-free)
This gluten-free 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 healthy weeknight dinner.
Preheat oven to 200 degrees C/392 F. Toss the chickpeas in the maple syrup, paprika, turmeric and salt. Roast for 15 minutes (*see recipe notes), until golden and crispy.
Meanwhile, add the garlic and onion to a non-stick saucepan and cook until fragrant, for around 2-3 minutes, on a medium-high heat. Then, add the mushrooms and cook those down for around a minute more.
Lower the heat and add the zucchini, celery, vegetable broth, tamari and noodles. Season to taste with black pepper. Simmer on a low-medium heat until the noodles are cooked through (this usually takes around 5-7 minutes).
Around a minute before the noodles are done, stir in the chopped Bok Choi. Squeeze in the juice of 1/2 lime and divide between serving bowls, topping with fresh herbs of your choice and the crispy chickpeas.
* 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.