Chickpea Noodle Soup

A traditional soup of this genre would begin with a saute of carrots, celery, and onions. This is called “mirepoix”, a French word for “cooking a bunch of nearly-flavorless vegetables into a texture I find distinctly unpleasant, with onions”.

Okay, maybe not. But I decided to create a chickpea noodle soup using only foods I actually like, because I am a firm believer in Only Putting Foods That I Like In My Food.

If you are cooking along at home, I encourage you as well to only put food that you like in your food! If you see a recipe that includes an ingredient you do not like, use an ingredient that you do like, instead! It will probably turn out just fine. (NOTE: this does NOT apply to baking.)

This recipe is kinda-sorta-vaguely based on the recipe with the same name, from the cookbook Veganomicon…but, really only because it includes chickpeas and noodles. That recipe is also probably great…if you like mooshy squooshy carrots and celery in your food (which apparently most people do, go figure).

Chickpea Noodle Soup, choirqueer-style
2 Tbsp olive oil
1 large onion, diced
2 heads broccoli, chopped
4 cloves garlic, minced
1 cup chopped cilantro (leave it out or use parsley if you hate cilantro)
1 jalapeño, minced (leave it out if you hate heat)
1/4 tsp cayenne (ixnay this too if you hate heat)
1 tsp dried thyme
1 tsp dried rosemary
up to 1 tsp black pepper
6-7 cups vegetable broth (dilute with water if it’s too salty)
up to 1/4 cup lemon juice (if you wish)
1/4 cup miso (I used red, and I actually used more like 1/3 cup, but that was definitely too much)
2 cups presoaked chickpeas (or 1 can)
spaghetti noodles
1/4 cup nutritional yeast
Bragg’s liquid aminos or soy sauce to taste

In a large saucepan, heat the oil over medium heat. Saute the onions and broccoli for about 5 minutes, then add and stir the garlic, jalapeño, cilantro, and spices. Give it about 2 minutes, then add the broth, lemon juice, miso, and chickpeas. Turn the heat to high until it’s boiling, then turn it all the way down so it will simmer. Break the noodles in thirds and add them to the pot. Put a lid on the pot and let it simmer for 10-15 minutes. Stir in the nutritional yeast. Add liquid aminos or soy sauce if it needs more saltiness, or add water if it’s too salty.

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