Noodle Soup With Roasted Chickpeas

Noodle Soup With Roasted Chickpeas Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 20 mins

Ingredients

▢ 1 can chickpeas, around 1 1/2 cups

▢ 2 tbsp tamari

▢ 1 tbsp olive oil

▢ 1 tsp cumin

▢ 1 tsp paprika

▢ 1 tbsp olive oil

▢ 2 cloves garlic

▢ 1/2 cup sweetcorn

▢ 1 large onion, diced

▢ 1 cup cabbage , chopped

▢ 1 cup red bell pepper, diced

▢ 2 cups mushrooms, chopped

▢ 7 oz rice noodles

▢ 1 cup coconut milk

▢ 2 1/2 cups vegetable stock

▢ 1 cup green peas

▢ 3 cups spinach

▢ Salt and pepper, to taste

Instructions

1Preheat 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.

2Heat 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.

3Add the rice noodles, coconut milk, vegetable broth and green peas. Simmer for 10 minutes, stirring frequently, or until the noodles are fully cooked through.

4Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.

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