Creamy Peanut Butter Noodle Soup with Chickpeas
Servings: 4 people
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 2 cans chickpeas 15 oz / 400 g each can – drained and rinsed
- 4 cups (1 L) vegetable broth plus more to taste
- ½ cup (125 g) creamy peanut butter best if natural and unsweetened
- 6 - 8 ounces (170 - 230 g) noodles of choice we used ramen
- 3 - 4 cups (100 g) baby spinach or Swiss chard
- 1 lime juiced, plus 1 more for serving
- 1 teaspoon salt and black pepper
- 1 handful fresh cilantro optional – or scallion tops for serving
- 1 handful crushed peanuts optional – for serving
- Flavor base: Heat 1 tablespoon olive oil in a large pot. Add 1 medium onion (chopped) and cook for 3 to 5 minutes until softened.Add 3 cloves garlic (grated), 1 teaspoon fresh ginger (grated), 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste. Stir and cook for 1 minute.
- Peanut broth: Add 2 cans chickpeas (rinsed), 4 cups vegetable broth, 1 teaspoon salt, and some black pepper.In a tall jug, blend ½ cup creamy peanut butter with a ladle of broth using an immersion blender until smooth and creamy. You can also use a regular blender. Pour the mixture back into the pot.Stir well and simmer gently for 10 to 15 minutes, stirring occasionally.
- Noodles: Meanwhile, prepare 6 - 8 ounces noodles of choice following the package instructions. Depending on the type, they may need boiling, soaking, or warming through.Drain if needed and divide between serving bowls.
- Finish and serve: Stir 3 - 4 cups baby spinach into the soup and cook for 1 minute until wilted.Turn off the heat, add the juice of 1 lime, and adjust salt and pepper to taste.Optional: Add a splash of soy sauce for extra umami or a little sugar for sweetness.Ladle the creamy peanut soup over the noodles and top with chopped peanuts, fresh cilantro, scallion tops, and extra lime.
Substitutions
Tips
- Noodles → Spaghetti, angel hair, soba, or rice noodles.
- Olive oil → Avocado oil or neutral cooking oil.
- Onion → Shallots or leeks.
- Garlic → Omit if intolerant or use garlic-infused oil if tolerated.
- Ginger → Ground ginger.
- Ground cumin → Ground coriander or mild curry powder.
- Red pepper flakes → Chili powder or cayenne.
- Tomato paste → Finely chopped sun-dried tomatoes.
- Chickpeas → White beans or cubed tofu.
- Vegetable broth → Mushroom broth for extra umami.
- Peanut butter → Almond butter or tahini.
- Baby spinach → Swiss chard, kale, or bok choy.
- Lime → Lemon juice.
- Salt and black pepper → Add soy sauce for umami or a little sugar for sweetness
- Blend for a silky broth: Blend peanut butter with some broth until smooth and creamy before adding it to the soup.
- Cook the tomato paste: Sauté with garlic, ginger, and spices for 1–2 minutes to deepen the flavor.
- Use unsweetened peanut butter: Natural, creamy peanut butter gives the best flavor and texture.
- Choose your noodles: Ramen, udon, spaghetti, angel hair, soba, or rice noodles all work beautifully.
- Adjust the thickness: Add a splash of broth or water if the soup gets too thick.
- Don't skip the lime: Fresh lime juice balances the rich peanut broth.
- Season to taste: Add extra salt, a splash of soy sauce for umami, or up to 1 tablespoon sugar for sweetness.
- Add some crunch: Top with chopped roasted peanuts and fresh cilantro.
- Storage: Keep soup and noodles separate. Refrigerate for 3–4 days or freeze the soup without noodles for up to 3 months. Reheat and serve with fresh noodles.
