Chickpea Noodle Soup

In a restaurant kitchen, toward the end of service, when the bulk of the hustle and bustle has settled and the cleaning has begun, someone goes through the walk-in cooler: organizing, consolidating, putting ingredients back in their rightful home. What needs to be used up? What do we need more of? I almost never do this in my home fridge. The other day, as I finally took a dive into the crisper drawer, I found one stray rutabaga, two parsnips, three lemon halves, and five sprigs of thyme. I bought all of those things because I was excited to use them, but they fell away, forgotten. For me, the easiest way to eat more vegetables is to have an abundance on hand, but not let them languish in the fridge. If you have a few carrots and celery stalks, don’t give into the temptation to buy parsnips and rutabagas—use up what’s around first. This recipe will help. I call for a variety of vegetables, but don’t make a special trip to the store if you’re missing one or two. Embrace substitutions. The combination of protein-rich chickpeas and starchy noodles give this hearty vegan soup body. Using miso or liquid aminos adds salt and depth of flavor—if you don’t have either on hand, salt the soup as you normally would or add a splash of soy sauce instead. This recipe is flexible and, like most soups, benefits from a rest overnight so the flavors can meld, though I am rarely that patient.

Great

% Daily Values based on a 2,000 calorie diet

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