This soup is so quick and easy to make and great for summertime. It’s flavorful and filled with protein and iron. Go give it a try!

4 from 1 vote
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VEGAN CHICKPEA SOUP

Author Vegan Bajan

Ingredients

  • 2 tbs olive oil
  • 4 cloves garlic minced
  • 2 medium onions chopped
  • 4 medium carrots thinly sliced
  • 1/2 cup fresh thyme
  • 1/2 cup parsley
  • 8 cups of water
  • 8 ounces Banza spaghetti or gluten-free noodles
  • 1 cup cooked chickpeas
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup spinach
  • 1/2 cup scallions diced

Instructions

  1. Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the garlic, onions, carrots, celery, thyme, and parsley and sauté until softened. Add the water and bring to a boil.
  2. Add the noodles and chickpeas and cook until the noodles are just cooked through, about 8 minutes. Taste and season with salt and pepper as needed.

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