Of all the vegan variations helpfully provided by Raddish Kids, this one deviated most from the original ingredients and purpose of the recipe Travis received in his kit. Based on a Turkey Noodle Soup recipe intended to use up Thanksgiving leftovers, the vegan variation was a chickpea soup. There was no vegan suggestion for the egg noodles in the original, so we opted for elbow macaroni. Now we had more of a classic broth and bean soup cooked over a mirepoix. But it was perfect timing for a boy home from school with a cold on a snow day!
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 1 (15-ounce) drained and rinsed can chickpeas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups water
- 2 cups elbow macaroni
- 2 tablespoons minced fresh parsley
- Peel and chop the onion. Chop the carrot and celery, and mince the garlic. Set these vegetables as in a bowl; they will be your flavor base.
- Heat the olive oil in a large pot over medium heat. Add the vegetable mixture, along with the salt and pepper; cook for 10 minutes.
- Add the broth, water, and chickpeas. Bring to a boil, then stir in the pasta. Reduce heat to medium-low and simmer for 15 minutes.
- Stir in the parsley, then spoon into bowls to serve.
This was the first recipe that’s ever gotten Travis to enjoy chickpeas, so a big winner!
Your kids can enjoy information about other flavor bases from around the world (this one uses the French mirepoix) as well as some turkey trivia as you dine.