Save this chickpea noodle soup for later! #recipe #plantbasedonabudget #plantbased #chickpeas

Chop your veggies and water sauté them (I used onions, celery, a bell pepper, and carrots)

Then add a can of rinsed and drained chickpeas.

Add veggie broth. I used about 6 cups. (If you are using the paste—don’t over do it. Keep it more watery. The flavor comes from the spices.)

Then add your choice of noodles.

Here’s what helps make it more yummy—the spices!

Add:
1/2 tablespoon of garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried parsley
1/2 tablespoon dried chives
1/2 tablespoon sugar
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon chili powder

(Spices are adapted from @faithful.plateful’s Ramon noodle mix)

Top the whole thing off with a handful of shredded kale or spinach.

If there is too much flavor, add unsweetened almond milk to taste.

I promise you that it’s so good, no one will even notice there’s no meat.

Plus, chickpeas help lower blood sugar levels, help lower cholesterol and are rich in nutrients like protein, iron, folate, magnesium, and vitamin B6.

You can do this! I promise it is easier than you think!