Chickpea Noodle Soup

chickpea noodle soup

chickpea noodle soup

From ‘5 Ingredients 10 Minutes’ Print Book page 32
serves 2

There’s something so special about a soup with noodles. I think it’s about the way you need a fork (or chopsticks) as well as a spoon. That and the wonderful slurping noises they encourage.

The first noodle soup I ever ate was good old chicken noodle out of a packet. When Mum was struggling with something for lunch, she’s pull out a sachet and the problem was solved. We all loved chasing noodles around the bowl.

This soup was inspired by the search for a vegetarian version of my childhood soup. To be honest, I like this version a whole lot more. The chickpeas bring a satisfying nutty element to the soup.

I’ve used the cooking water from the chickpea can as the ‘stock’ for this soup. I was a little nervous about how it would taste, but was pleasantly surprised. If the thought of using the canning juice doesn’t inspire you, feel free to substitute in 3 cups of water.

2 cloves garlic, finely sliced
1 can chickpeas (400g / 14oz)
95g (3oz) soba noodles
2 tablespoons lemon juice OR white wine or sherry vinegar
3 sprigs flat leaf parsley, finely chopped, OR 2 green onion, sliced, optional

1. Heat some olive oil in a large saucepan and fry garlic over a medium high heat until golden brown, about 30 seconds.

2. Add chickpeas, their juices and 2 1/2 cups water. Bring to the boil.

3. Add noodles. Simmer for 3 minutes until the noodles are almost cooked through.

4. Add lemon juice. Taste and season. Serve with parsley sprinkled over.

variations for dietary requirements:

gluten free – Replace soba noodles with rice noodles or gluten free spaghetti Adjust cooking time according to the packet of your chosen noodle.

carnivores – Replace chickpeas with 250g (1/2 lb) thinly sliced chicken breast or thighs and add at stage 2. Replace the 2 1/2 cups water with 3 cups chicken stock. OR add the chicken in addition to the chickpeas at step 2. It’s important that the chicken is finely sliced so it cooks quickly.

more inexpensive – Use your own soaked and cooked chickpeas. A can is about 1 1/2 cups chickpeas.

troubleshooting guide:

noodles falling apart – Not much can be done now, but next time cook noodles for a shorter period of time.

noodles too crunchy – Cook noodles for a little longer, but remember they’ll keep cooking as they sit in your bowl.

too bland – Add more salt & pepper and possible a little more lemon or vinegar. A tablespoon soy sauce may also help the situation.

can’t find soba noodles? – Try very fine spaghetti or angle hair pasta, or rice noodles or even ramen noodles (aka 2 minute noodles), Remember to adjust cooking time to suit your chosen noodle.

reheating potential

Not great. The noodles will continue to soften as they sit in the soup. But if you like mushy noodles you’ll be fine.

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