Vegan Chickpea Meatball Soup with Carrot and Cucumber Salad

Instructions

1. 1

   Prepare the chickpeas

   • Rinse the dried chickpeas and soak them in ample water overnight, or for at least 8 hours.
   • Drain the soaked chickpeas, rinse again, and transfer to a pressure cooker.
   • Add fresh water to cover the chickpeas by about 2 inches. Secure the lid and cook on high pressure for 15-20 minutes, or until tender.
   • Once cooked, drain the chickpeas well and let them cool slightly. Pat them dry with a paper towel to remove excess moisture.
2. 2

   Prepare and bake the chickpea meatballs

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   • In a small bowl, whisk together the flaxseed meal and 3 tbsp of water. Set aside for 5 minutes to thicken into a 'flax egg'.
   • In a food processor, add the cooked chickpeas, 1/4 of the chopped onion, 2 minced garlic cloves, oregano, 1/4 tsp salt, and 1/4 tsp pepper. Pulse until broken down but still retaining some texture.
   • Transfer the mixture to a bowl. Add the flax egg and breadcrumbs. Mix until just combined.
   • Roll into 1-inch meatballs (about 20-24) and place them on the prepared baking sheet.
   • Bake for 15 minutes, until firm and lightly golden. This helps them hold their shape in the soup.
3. 3

   Start the soup base

   • While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the remaining chopped onion, carrots, and celery. Sauté for 6-8 minutes, until softened.
   • Add the remaining 2 minced garlic cloves and cook for 1 minute until fragrant.
   • Stir in the finely chopped tomatoes and cook for 5-7 minutes, until they break down and the mixture thickens.
4. 4

   Simmer the soup

   • Pour in 6 cups of water, scraping up any bits from the bottom of the pot.
   • Add the dried thyme, bay leaf, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to a simmer.
   • Stir in the ditalini pasta and cook for 8-10 minutes, or until the pasta is al dente.
5. 5

   Finish and serve

   • Gently add the baked chickpea meatballs to the soup. Simmer for 2-3 minutes to heat them through.
   • Remove the bay leaf before serving.
   • Ladle the soup into bowls and garnish with fresh parsley.