Chickpea veggie soup.
This recipe was a fun remix sparked by The Minimalist Baker‘s latest cookbook. Traditionally, I would always take my leftover turkey bones/meat and make my version of chicken noodle soup. The cold temperatures. The leftovers that had been worked over numerous times already… this recipe was always a welcome sight plus it froze perfectly for future, timely dinners.
Flip ahead 4 years & although I don’t have meat leftovers – I have a plethora of veggies leftover that I want to use up. When I was flipping through my new cookbook I saw that Dana had a chickpea veggie soup and BAM! The idea hit me that I could make my soup with chickpeas for the protein. It came out perfectly and makes a huge pot. We had some for dinner and froze leftovers for a easy prep dinner in the future.
You can easily add whatever veggies you have on hand and if you do eat meat & have leftovers – feel free to add that too. I prepared vegan/gluten free ramen noodles for our soup but brown rice, leftover quinoa or a small pasta would work nicely as well. I prepare & store it separately.
Happy meatless Monday!
— Knead to Cook