Chickpea Noodle Soup


This is a vegan spin on a nourishing winter classic, adapted only slightly from my favourite cookbook of all time Veganomicon. The meaty chickpeas combined with a hearty miso flavoured broth and a burst of freshness with cilantro and corn. It's full of nutrition and will leave you full and satisfied.

This is one of the recipes which will appear in my Low-Tox Eating Guide (coming soon!) a compilation of Winter recipes using real ingredients and pack a nutritional punch to nourish the body in winter.

Here 'tis.

Chickpea Noodle Soup


2 tbsp olive oil

1 large yellow onion sliced thinly

1 good sized carrot, peeled and thinly sliced.

2 cloves garlic, minced

5 dried shiitake mushrooms (you could use fresh mushrooms and just throw them in when you add the garlic)

1 cob of corn (kernals only)

1 tsp dried thyme

1 tsp fresh rosemary finely diced (dried ok too)

a few good cracks of black pepper

2 tbsp mirin (Japanese sweet rice wine, optional)

3 tbsp brown rice miso (optional)

6 cups of water (or veggies stock- but -- if using commercial veggie stock make sure the cubes don't have a bucket load of msg or other nasty ingredients in them! )

2 cans of organic chickpeas (Personally I cant stand cooking chickpeas from dried form, they take 2 days to soak then about 3hours to cook!)

I packet buckwheat soba noodles


Preheat a soup pot over medium-high. Saute onions and carrots in olive oil for about 10 minutes. Add garlic and all herbs. Saute another 5 minutes.

Deglaze the pot with mirin (or a splash of dry white wine)

Add the 6 cups of water (or stock), shiitakes and chickpeas. Cover and bring to boil.

Once broth is boiling, snap the soba noodles in thirds and throw them in the pot. Add corn kernals. Lower heat to medium so the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.

Use a slotted spoon to remove the shiitake mushrooms. Dice into small pieces and return them to the pot.

Add miso and stir in until it’s incorporated, taste and adjust flavour with a little more miso or salt if you like.

*** Recipe adapted from Veganomicon***