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Chickpea Noodle Soup » Simple and Healthy Recipe! ✅

In a restaurant kitchen, toward the end of service, when the bulk of the commotion has died down and the cleanup has begun, someone passes by the walk-in cooler: organizing, consolidating, putting the ingredients back into their house. What to eat? What do we need more?

I hardly ever make this in the fridge at home. The other day, when I was finally rummaging through the produce drawer, I found a missing red turnip, two parsnips, three lemon halves, and five sprigs of thyme. I bought all those things because I wanted to use them, but they disappeared, they were forgotten.

For me, the easiest way to eat more vegetables is to keep plenty on hand, but not let them languish in the fridge. If you have a couple of carrots and celery sticks, don’t give in to the temptation to buy parsnips and turnips, use what you have on hand first. This recipe will help you.

I order a variety of vegetables, but don’t make a special trip to the store if you’re missing one or two. Accept substitutions. The combination of protein-rich chickpeas and starchy noodles gives this rich vegan soup body. Using liquid miso or amino acids adds saltiness and depth of flavor; if you don’t have any on hand, add salt to the soup as you normally would, or add a little soy sauce instead. This recipe is flexible and, like most soups, benefits from an overnight rest for the flavors to meld, though I’m rarely that patient. —Abraberens

Every month, in the eat your vegetables, chef, Ruffage cookbook author, and former farmer Abra Berens shares a seasonal recipe that prioritizes vegetables (where they should be!). Have you missed a quota? Go here to catch up. – Publishers

  • extra virgin olive oil

  • 3 sprigs of thyme (or 1/2 teaspoon herbs de Provence)

  • 1 yellow onion, thinly sliced

  • 1 leek, thinly sliced ​​and ground washed (or skip if you don’t have any)

  • 4 garlic cloves, minced

  • kosher salt

  • 1 glass of white wine

  • 2 tablespoons white miso (or liquid aminos)

  • 2 carrots, peeled (or cleaned) and diced

  • 2 medium parsnips, peeled and diced (or swapped for sweet potatoes)

  • 1 medium turnip, peeled and diced (or swap with turnips)

  • 1 small head celery, peeled and diced (or 3 celery stalks, thinly sliced)

  • 2 cups (or one 16-ounce can) cooked chickpeas

  • 1 1/2 teaspoon chili flakes

  • Zest and juice of 1 lemon

  • 10 sprigs of coarsely chopped parsley

  • 4 ounces pappardelle or fettuccine

  1. In a saucepan, heat a splash of olive oil over medium heat. Add the thyme (or herbs de Provence) and sauté briefly, 10 to 15 seconds.

  2. Add the onion, leek, and garlic, plus a good pinch of salt, and turn the heat down to medium-low. Cook mixture until soft, about 7 minutes.

  3. Add the white wine and reduce by half.

  4. Dissolve the miso in 8 cups of water. If it doesn’t mix thoroughly, don’t worry, it will while the soup simmers; this just helps to do it.

  5. Add the tubers, chickpeas, and miso water. Bring to a boil, reduce to a boil, and cook until all vegetables are tender, about 20 minutes.

  6. Meanwhile, in a small skillet, lightly toast the chile flakes over medium-high heat until fragrant, about 30 seconds.

  7. In a separate bowl, combine 1/2 cup olive oil, lemon zest, lemon juice, parsley, and a pinch of salt. Add the chili pepper to the mixture.

  8. When the vegetables are tender, taste and season with salt to taste. Add the pasta and simmer until tender, 6 to 8 minutes.

  9. Divide the soup among 4 bowls and garnish with a generous tablespoon of parsley dressing.

Abra Berens is a chef, author, and former vegetable grower. He started cooking at Zingerman’s Deli, then trained at Ballymaloe in Cork, Ireland. He finds her at Granor Farm in Three Oaks, MI or Farm Club in Traverse City, MI. His first cookbook, Ruffage: A Practical Guide to Vegetables, is out now. His second book, Grist: A Practical Guide to Grains and Legumes, is scheduled for fall 2021.

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