I think it’s beneficial for any home cook to take in recipe ideas from various sources, even if it doesn’t specifically fit your dietary needs. That’s why we get so crafty with substitutions! Or in this case, omissions.
The November issue of Food Network magazine (with an unfortunate cover photo of a big cooked turkey) had an issue for a simple soup that was already healthy and easily made vegan by leaving out the chicken. I was sitting on the couch reading the magazine one minute, and less than 30 minutes later I was eating this soup. Really simple, really fast.
CHICKPEA NOODLE SOUP veganized from Food Network magazine Nov. 2011 issue
- 3 Tbsp olive oil
- 4 ounces dry spaghetti noodles, broken into 2-3 inch long pieces
- 1 carrot, thinly sliced in rounds
- 2 cloves garlic, chopped or minced
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 3/4 cup chopped fresh cilantro
- 4 cups vegetable broth
- 1 can chickpeas, or 2 cups cooked from dried
- 1 can diced tomatoes
- salt and pepper to taste
Heat oil in a large soup pot. Add dried spaghetti pieces and stir, toasting them for about two minutes. Add carrot, garlic, cumin, cinnamon, half the cilantro and cook about one minute. Add the veggie broth, chickpeas and tomatoes. Bring to a boil, then down to a simmer for about 10 minutes or until the spaghetti is soft enough to eat. Garnish with cilantro!