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$3 Budget Chickpea Noodle Soup
50 minServes 6Nutri-Score B€
B
50 min
50 min$3 Budget Chickpea Noodle Soup
what you need
Ingredients
onion (diced)Produce1 piece
carrots (sliced (about 1 cup))Produce1 piece
garlic (cloves, chopped)Produce3 pieces
oil (1 tablespoon)Pantry15 ml
garlic powder (to boost the garlic flavor)Spices3 g
water (7 cups)Beverages1.7 litres
dried basil (half a teaspoon)Spices1 g- dried oregano (1 teaspoon)Spices2 g
- crushed red pepper flakes (half a teaspoon)Spices1 g
vegan no-chicken vegetable bouillon base (2 tablespoons, no added salt needed)Pantry30 g- fire roasted diced tomatoes (1 can, juice included)Pantry400 g
- chickpeas (1 can, drained)Pantry400 g
- ground ginger (1 teaspoon, helps reduce gas)Spices2 g
- white cooking wine (1 teaspoon, optional)Pantry5 ml
small pasta (about 2 cups, 11–12 min cooking)Grains200 g
vegan mozzarella (shredded, for topping)Fresh60 g
per serving
Nutrition
184kcal
- Carbs
- 29 g
- Proteins
- 8 g
- Fat
- 4 g
what you’ll use
Tools
Stockpot- Stovetop
Ladle
step by step
Method
- Step 1
Prep the vegetables
- Dice the onion.
- Slice the carrots.
- Chop the garlic cloves.
- Step 2
Sauté the aromatics
- Preheat the pot, then add the oil and let it heat for about 15 seconds.
- Add the carrots and onion and sauté for 1 to 2 minutes.
- Stir in the garlic and garlic powder.
- Step 3
Add water and seasonings
- Pour in the water.
- Add the basil, oregano and crushed red pepper flakes and stir well.
- Stir in the bouillon base — do not add any salt.
- Step 4
Add tomatoes and chickpeas
- Pour in the whole can of fire roasted tomatoes with its juice.
- Add the chickpeas.
- Stir in the ginger and, if using, the white cooking wine.
- Step 5
Simmer the soup
- Bring to a boil, then reduce to a low simmer.
- Cover with a lid and simmer for 30 minutes.
- Step 6
Cook the pasta in the soup
- Add the pasta and turn the heat back up to a boil.
- Cook for 12 minutes, following the pasta package instructions.
- Step 7
Serve
- Ladle into bowls and top with vegan mozzarella.