Recipe ReDux: Chickpea Noodle Soup from Happy Herbivore

chickpea noodle soup

This month’s Recipe Redux theme was “Putting the P(ea) in Potluck” and we were instructed to use legumes in a party-friendly recipe or festive dish. I guess I misread the challenge because instead of making a festive dish, I had my eye on Happy Herbivore’s Chickpea Noodle Soup recipe, and thought it’d be fun to make it using dry chickpeas from scratch, instead of using the canned kind. So while it’s not festive party food, I was able to successfully cook dry beans in my rice cooker for the first time and am so excited I can finally “kick the can” and rely on dry beans instead.

We crack open a can (or more) of beans each week, and I’d prefer to go with fresh food any day. We don’t need all that extra sodium or the harmful BPA that lines most canned goods. A while back I tweeted with my rice cooker (yes, my Aroma rice cooker has a twitter account) and asked if I could cook dry beans in my trusty appliance. When I tried black beans in there once, they spluttered and splattered like crazy and I wound up with black bean liquid spewing out of my rice cooker and on to my walls, kitchen table and floor. Aroma assured me I could cook the beans in the rice cooker, but that I had to soak them overnight. Of course!


I soaked a bag of chickpeas in double the amount of water overnight. The next day, I drained the water, dumped the chickpeas into my rice cooker, added a shake of salt, covered them with water, and set it on the “brown rice” setting. (My machine only has a white rice, brown rice, and warm setting.) To my surprise – and delight – a few hours later I had the most perfectly cooked batch of chickpeas, and I didn’t have to stand over the stove cooking them!


I proceeded to use them in a massive batch of Chickpea Noodle Soup (I think I quadrupled the original recipe to make a big batch for Funk and me, and another batch for our friend I cook for). I tweaked the recipe a little by adding a lot more carrots, mushrooms, and celery than the recipe called for but it turned out perfectly! If you’re looking for a chicken-free “chicken noodle soup” recipe, this one is for you!


Do you stick with canned beans for their ease and convenience, or do you cook beans from scratch? Give my rice cooker method a try! And while you’re at it, check out what other Recipe ReDuxers made with their legumes this month.




  1. Posted December 21, 2011 at 9:07 am | Permalink

    Looks delicious! Perfect lunch for a chilly winter day like today! ๐Ÿ™‚

  2. Posted December 21, 2011 at 10:31 am | Permalink

    I can’t even begin to tell you how excited I am I can cook beans in a rice cooker. Thank goodness I somehow ended up with a 20 C rice cooker for a wedding gift?

  3. Janel
    Posted December 21, 2011 at 5:04 pm | Permalink

    That is HUGE! Think of how much rice and beans you can make with it!

  4. Posted December 21, 2011 at 11:00 am | Permalink

    Thanks for the great soup recipe. This is packed with nutrition. ๐Ÿ™‚

  5. Posted December 21, 2011 at 11:45 am | Permalink

    I love the addition of chickpeas in place of chicken. Genius!!
    I do use canned beans but I try to bag bagged varieties most often.
    It’s so hard to pass up the convenience of it at times.

  6. Posted December 21, 2011 at 4:53 pm | Permalink

    I had never thought of using my rice cooker for dried beans before! I do use dried beans all the time and usually use my slow cooker (all day) or my pressure cooker (20 minutes) for those jobs! But always love finding new ways to use my rice cooker too!

  7. Janel
    Posted December 21, 2011 at 5:04 pm | Permalink

    Who knew it did more than rice!? ๐Ÿ™‚

  8. Posted December 21, 2011 at 10:15 pm | Permalink

    peas in a rice cooker?? i need to get me one of those! and love the idea of subbing chickpeas for chicken!

  9. Posted December 22, 2011 at 11:37 am | Permalink

    Two Confessions…1. Yes, I mostly use canned beans for the convenience, but I definitely want to try more dry beans in the new year (I asked Santa for a slow cooker which I here is good for beans too ๐Ÿ™‚ and 2. Somehow I missed the “festive” part of the Recipe Redux too :-). Your soup sounds delicious!

  10. Posted December 22, 2011 at 7:16 pm | Permalink

    I’m a definite canned bean fan (so easy) but I love your rice cooker tip. Very clever! As for the coconut milk + sugar vs. sweetened condensed milk, I think you should try it. I’m actually about to modify the 7 Layer Bars again by using unsweetened coconut and an organic whipped butter. The makeover fun never ends. Thanks for a yummy soup recipe!

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