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.
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.
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.
How to make a filling, healthy vegan chickpea and pasta soup
Prep time: 5 minutes
Cooking time: 30 minutes
Total: 35 minutes
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)
Method:
- Cook your onion and garlic in oil (I like to also sweat the onion in water)
- Add your chopped celery and half the chopped carrot for a few minutes
- Add 1 tin of chickpeas, their salt water and 1 extra tin of normal water, cook for about 20 minutes
- Whizz everything with a hand whizzer (not a deal breaker if you don't have a hand whizzer, but better texture if you do)
- Add the pasta straight into the 'broth', the rest of the carrot and another tin of chickpeas (no water this time)
- Cook for about 10 minutes until the pasta is done
- Add in some sweetcorn (earlier if not cooked),
- Serve with pepper and olive oil and lime
- Enjoy!
ABOUTME
Hi! I'm Laura, I travel the world full-time and 100% vegan. Travel made me vegan - find out more here:How Travel Made Me Vegan
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