Sunday, April 19, 2020

Chickpea Alphabet Soup: Vegan Pantry Comfort for Souper (Soup, Salad & Sammie) Sundays

I had a more exotic Persian soup planned for today but I wasn't feeling it this morning and my soup vibe was craving something simple and comforting. I had happened on bags of alphabet pasta in the ethnic food aisle on last week's grocery run and I decided to make a vegan version of chicken alphabet soup, replacing the chicken with chickpeas.

I used the veggies I had on hand--leeks, carrots & celery from the veggie drawer and frozen corn and peas. You could of course use whatever you like and have on hand and any small pasta shape or rice.

Chickpea Alphabet Soup
By Deb, Kahakai Kitchen
(Makes 6 Servings)

2 Tbsp olive oil
2 leeks, white & light green parts only, well-cleaned & sliced
2 small carrots, sliced
2 stalks celery, sliced
1 clove garlic, minced
8 cups broth (I used non-chicken bouillon + Trader Joe's Vegan Chicken-Less Seasoning)
2 tsp Trader Joes 21 Seasoning Salute
1/2 tsp celery seed
2 bay leaves
1 (15-oz) low-sodium canned chickpeas
2/3 cup frozen corn kernals
2/3 cup frozen peas
1 package (7 oz) dried alphabet pasta
sea salt and black pepper to taste
fresh chives for topping

Heat olive oil in a large heavy-bottomed soup pot over medium heat. Add leeks, carrots and celery, and cook about 10 minutes until vegetables are softened. Add garlic and cook another minute or two. Add broth and spices and bring to a low boil. Reduce heat and simmer for 15 minutes, then add frozen corn and peas and return to a boil. Add alphabet pasta and cook according to package directions (about 7 minutes). Season soup to taste with salt and pepper, sprinkle with chopped fresh chives if desired and enjoyed. 

Notes/Results: Yep, this is what I wanted today--something simple, easy and nostalgic--the perfect comfort food soup. Alphabet pasta is always fun to eat and the chewy chickpeas make it satisfying. I enjoyed a big bowl for lunch today and look forward to taking it (or heating it up at home on my work at home days) for lunches this week. I would happily make it again. 

Let's see who is in the Souper Sundays kitchen! 

Shaheen of Allotment2Kitchen shared Sweet Potato, Sweetcorn and Red Pepper Soup and said, "...Again, its another soup made mid week for light lunch at home.This was a lightly spiced  Sweet Potato and Sweetcorn soup enhanced with red peppers. I like a bit of texture, so partly blitzed my soup with a handheld blender. It had a really nice flavour and colour."

Tina of Squirrel Head Manor brought Rye Bread and Orphan Soup and says, "Today I want to share this nice loaf of rye bread. It was baked in a loaf pan instead of a round loaf so I could make some sandwiches and toast for breakfast. Last but not least, here is a hodgepodge of veggies I am calling Orphan Soup. There were tiny bits and portions of veggies languishing in the crisper. Seven asparagus in great shape but not enough for a side dish serving. One single yellow crookneck squash, onions, a few green beans,  four ears of corn that needed cooking pronto and two boneless chicken thighs. I am not wasting anything."

Judee of Gluten Free A-Z Blog made Carrot Cumin Seed Soup and said, "If you are looking for a quick, easy, and healthy soup, my carrot cumin seed soup recipe may be just what you are looking for. It's soothing, warming, and delicious. … This is a nice light soup that would taste heartier with cooked rice, cauliflower rice, cooked chick peas, or cooked gluten free noodles added to each bowl."

Thank you to Shaheen, Tina & Judy for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):

  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
Have a happy, healthy week!


  1. Soup is really a great food for our time. It uses up odds and ends or can be made from canned vegetables. It's warm and fills the house with good vibes. Yesterday I made soup quite a lot like yours with the second half of a can of tomatoes, a can of chick peas, and bits of vegetables including my last potato. The grocery delivery is in a couple of days.

    be well... mae at

  2. I used to love alphabet pasta when I was young. It was always fun ! Thanks for the memory and your soup looks delicious.

  3. I don't know if we can get alphabet pasta here, but your soup looks delicious, hearty and fun!

  4. I have some alphabet pasta in the house, i keep it for when the nephew and nieces come on over.I'd make your vegan chickpea alphabet soup any time of the year. Hope your feeling better.

  5. When I'm under the weather, I usually get fed the canned version of noodle soup and I always pick out all the chicken. I love the idea of a "chicken soup" without the chicken and I LOVE chickpeas. (You might notice that from the salad I'm linking up. Can't wait to see the Persian soup so hope you are "feeling it" soon. Take care!

  6. I have the chickpeas but no Alphabet pasta. Next time I shop I will see if our groceries it. Looks very good!


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