Chickpea noodle soup

Easy to put together, yet delicious in every way, this chickpea soup delivers loads of comforting flavours and textures. It's perfect for any night of the winter-y week.

Credit: Cara Livermore

• serves

  4-6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 small brown onion
• 1 stalk celery
• 2 handfuls brown button mushrooms
• 1 small carrot
• 1 tsp each fresh sage, rosemary and parsley
• 400 g tin chickpeas, drained and rinsed
• 1 tsp coconut oil
• 1 vegetable bouillon cube
• 1 tsp onion powder
• 1-2 cups rice noodles
• salt to taste

Instructions

Chop the vegetables finely with the fresh herbs and put them in a large pot on medium-low heat with the coconut oil. Add in the chickpeas and stir, cook for about five minutes. Pour in 6 cups water and add in the bouillon and onion powder. Cook on low for 10-15 minutes. 

Add in the rice noodles and let cook for 5 more minutes, or until softened. Add salt to taste and eat hot. Enjoy!

Note

• Unflavoured ramen noodles or angel hair pasta will also work if you don’t have rice noodles.

Recipe from Hipster Food by Cara Livermore, with photographs by Cara Livermore.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.