Easy to put together, yet delicious in every way, this chickpea soup delivers loads of comforting flavours and textures. It's perfect for any night of the winter-y week.
- 1 small brown onion
- 1 stalk celery
- 2 handfuls brown button mushrooms
- 1 small carrot
- 1 tsp each fresh sage, rosemary and parsley
- 400 g tin chickpeas, drained and rinsed
- 1 tsp coconut oil
- 1 vegetable bouillon cube
- 1 tsp onion powder
- 1-2 cups rice noodles
- salt to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chop the vegetables finely with the fresh herbs and put them in a large pot on medium-low heat with the coconut oil. Add in the chickpeas and stir, cook for about five minutes. Pour in 6 cups water and add in the bouillon and onion powder. Cook on low for 10-15 minutes.
Add in the rice noodles and let cook for 5 more minutes, or until softened. Add salt to taste and eat hot. Enjoy!
• Unflavoured ramen noodles or angel hair pasta will also work if you don’t have rice noodles.
Recipe from Hipster Food by Cara Livermore, with photographs by Cara Livermore.