But I do get quite a few questions on how the recipe can be modified. Making that soup is a bit of a project that involves marinating and baking tofu. And to be honest, I’d been thinking I could do with a simplified recipe myself! Also, the recipe calls for wine. Some folks tell me they prefer a version without alcohol, either because they prefer to cook without it or in order to make the dish more kid-friendly. I created this chickpea noodle soup recipe with those things in mind. This one has similar flavors, but it’s much simpler overall than the original. It’s easy, kid-friendly, adult-friendly, and alcohol-free. It’s also absolutely scrumptious and so perfect when you’re craving vegan comfort food.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Now stir in the chickpeas and pasta, then bring the liquid back up to a boil. Lower the heat and simmer the soup until the pasta is fully cooked. This will take around 12 minutes, but keep checking because pasta cook times can vary among brands.
Tip: You may want to add water to the soup if it reduces too much, or if you simply prefer a higher ratio of broth in your soup. Keep a container of hot water (or a kettle) nearby so you can add it as needed. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
