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Chickpea “chicken” soup

Anastasia
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This chickpea “chicken” soup is exactly what you need after the holidays. It’s incredibly comforting and nourishing. Take your time and make your own vegetable broth for the best result.

I always make my own vegetable stock. For basic light stock, I’m using onion, celery stalks or root, carrot, garlic, parsley stems, fresh herbs (like rosemary and thyme), bayleaf and allspice. To increase viscosity and sweetness, I add a small peeled apple, charred ginger, and onion. For heat, chilli pepper and/or whole black peppercorns. For rich, umami-packed broth, I use dried mushrooms and sun-dried tomatoes.

Check my recipe for vegan Pho (spicy Vietnamese soup) to learn more about it.

Particularly for this vegetable broth, I used charred onion and ginger, small chilli pepper, garlic, carrot, celery stalks, parsley stems, fresh rosemary, small peeled and cored sour apple, bay leaves and allspice.

So when you have everything ready and on hand, it takes only a few minutes to make this delicious chickpea soup.

First, mix nutritional yeast and hot water in a glass and let it sit. It will look like this:

Cut the carrot lengthwise and slice it. Heat oil in a pot over medium heat and sauté onion, carrot and garlic for 5 minutes until soft.

Add dried marjoram, coriander, chickpeas, soy sauce, and vegetable broth and bring to a boil. Throw in orzo and let it simmer on medium heat for 7 minutes (check the cooking time of your pasta on the package).

Pour the nutritional yeast liquid, leaving the sediments in a glass. Season with black pepper, salt and turmeric powder. Give it a taste. Adjust seasoning if needed.

Turn off the heat and serve immediately.

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Chickpea “chicken” soup

Chickpea "chicken" soup
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Comforting and nourishing chickpea noodle soup.

  • Author: Anastasia
  • Prep Time: 5 min
  • Cook Time: 12 min
  • Total Time: 17 minutes
  • Yield: 2 1x
  • Category: Soup
  • Cuisine: International, Vegan

Ingredients

Scale
  • 1 C cooked chickpeas
  • 1/4 C orzo
  • 1/2 litre vegetable broth
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 small carrot
  • pinch of dried marjoram
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric powder
  • 1 tsp soy sauce
  • 2 tbsp nutritional yeast
  • 2/3 C hot water
  • salt and black pepper to taste
  • oil for cooking

Instructions

  1. First, mix nutritional yeast and hot water in a glass and let it sit.
  2. Cut the carrot lengthwise and slice it. Heat oil in a pot over medium heat and sauté onion, carrot and garlic for 5 minutes until soft.
  3. Add dried marjoram, coriander, chickpeas, soy sauce, and vegetable broth and bring to a boil. Throw in orzo and let it simmer on medium heat for 7 minutes (check the cooking time of your pasta on the package).
  4. Pour the nutritional yeast liquid, leaving the sediments in a glass. Season with black pepper, salt and turmeric powder. Give it a taste. Adjust seasoning if needed.
  5. Turn off the heat and serve immediately.

Nutrition

  • Calories: 303
  • Sugar: 7.6g
  • Sodium: 218mg
  • Fat: 9.7g
  • Saturated Fat: 1.2g
  • Carbohydrates: 42.5g
  • Fiber: 10.7g
  • Protein: 14.1g
  • Cholesterol: 0mg

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Find it online: https://www.slavicvegan.com/2019/01/04/chickpea-chicken-soup/

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