Chickpea Noodle Soup

Chickpea Noodle Soup (4)

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
  1. 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.Chickpea Noodle Soup (1)
  2. 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.Chickpea Noodle Soup (2)
  3. 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.
  4. 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!

Chickpea Noodle Soup (3)

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.

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