This is a really filling, healthy and delicious 'soup'. It's the kind of soup that you have as a main not as a starter (i.e. it's super filling). This is a comforting meal perfect for a chilly day. But it also doesn't taste bad cold with plenty of lime or lemon on a hot day. It's super healthy and so thus I never really fancy it, but I always love it when I do have it. It has a very interesting, almost unique, flavour and texture.
Chickpeas are a super-star for vegans in Europe - they can be found in almost every country/supermarket (though generally only the bigger supermarkets) and they're almost always really cheap (around 40 cents a can). In South East Asia they're not impossible to find - I've found them in big supermarkets in Chiang Mai, Bangkok and Kuala Lumpur, but here's the sticky part: they're super expensive, and they're shipped from Italy usually. So you have to ask yourself, are you going to pay 60baht for a tin (around £1.20) when you could easily find a whole meal for that price or cheaper? Plus there's the environmental price of shipping something that far.
Chickpeas are a super-star for vegans in Europe - they can be found in almost every country/supermarket (though generally only the bigger supermarkets) and they're almost always really cheap (around 40 cents a can). In South East Asia they're not impossible to find - I've found them in big supermarkets in Chiang Mai, Bangkok and Kuala Lumpur, but here's the sticky part: they're super expensive, and they're shipped from Italy usually. So you have to ask yourself, are you going to pay 60baht for a tin (around £1.20) when you could easily find a whole meal for that price or cheaper? Plus there's the environmental price of shipping something that far.
1. How to Make a Filling, Healthy Vegan Chickpea and Pasta Soup
Prep time: 5 minutes
Cooking time: 30 minutes
Total: 35 minutes
Serves: 4
Ingredients:
Cooking time: 30 minutes
Total: 35 minutes
Serves: 4
Ingredients:
- 1 onion
- 3 garlic
- 2 celery
- 3 carrot
- 1 chilli (optional)
- 1 stock cube (optional)
- 2 tins chickpeas
- 250g small, small pastas (smallest you can find, no not pene)
2. Method:
1. Cook your onion and garlic in oil (I like to also sweat the onion in water).
2. Add your chopped celery and half the chopped carrot for a few minutes.
3. Add 1 tin of chickpeas, their salt water and 1 extra tin of normal water, cook for about 20 minutes.
4. Whizz everything with a hand whizzer (not a deal breaker if you don't have a hand whizzer, but better texture if you do).
5. Add the pasta straight into the 'broth', the rest of the carrot and another tin of chickpeas (no water this time).
6. Cook for about 10 minutes until the pasta is done.
7. Add in some sweetcorn (earlier if not cooked).
8. Serve with pepper and olive oil and lime.
9. Enjoy!
2. Add your chopped celery and half the chopped carrot for a few minutes.
3. Add 1 tin of chickpeas, their salt water and 1 extra tin of normal water, cook for about 20 minutes.
4. Whizz everything with a hand whizzer (not a deal breaker if you don't have a hand whizzer, but better texture if you do).
5. Add the pasta straight into the 'broth', the rest of the carrot and another tin of chickpeas (no water this time).
6. Cook for about 10 minutes until the pasta is done.
7. Add in some sweetcorn (earlier if not cooked).
8. Serve with pepper and olive oil and lime.
9. Enjoy!
