After my last batch of chickpeas, I had a ton of chickpea cooking water, so I decided to make an inspiration soup. It was a cold and rainy day, so I wanted something hearty and comforting. Instead of the vaguely Indian spice route I usually take, I decided to go Italian with some rosemary and Italian seasoning blend. I may have overdone it a little on the rosemary, but it was pretty good. I had a gorgeous bunch of Swiss chard to use, and of course some chickpeas. I also wanted something starchy. I decided on some "rice stick" noodles I had in the pantry because I didn't really feel like potatoes, and I didn't have much in the way of regular pasta. I think the rice noodles were perfect. They soaked up the broth flavors very nicely. My chard had pink stems, and the color leached out into the broth, giving it a gorgeous warm oragey hue. I think the carrot helped with that too.
I'll be busy most of the day tomorrow, so this is my last vegan month of food post. It was fun to eat a little more vegan for the month and learn a little bit about some vegan foods I had never tried before. I definitely ate fewer eggs and dairy products because of the theme this month, which was probably good for me and the earth.
1 tbsp vegetable oil
1/3 cup chopped onion
1 garlic clove, minced or pressed
1 carrot, diced
1 bunch Swiss chard, stems and leaves separated, stems diced, leaves cut into thin strips
1 tsp dried rosemary
1 tsp Italian seasoning (blend of thyme, oregano, basil, etc.)
2 quarts chickpea cooking water
1 tsp salt
1 cup cooked chickpeas
4 oz. rice stick noodles
Saute onion, garlic, carrot, and Swiss chard stems in the oil for about five minutes. Add spices and stir briefly. Add chickpea water, salt, and chickpeas. Bring to a boil. Add the noodles. When the noodles are almost soft enough for you, add the Swiss chard leaves. They will wilt very quickly. Stir through, make sure the noodles are cooked to the consistency you like, and serve. You might want to add a little salt at the table.