Caramelized Onion & Chickpea Ramen
Caramelized onions are slow magic, and when they meet chickpeas and ramen, they turn patience into dinner. The sweetness of the onions anchors a roasted broth that hums with thyme and soy, while chickpeas float like golden coins, adding earth and body. It’s a bowl that tastes like time well spent.
Golden onions hum—chickpeas drift in amber rain—broth tastes like patience.
Let Me Tell You...
Caramelizing onions is not an act of speed.
It’s low heat, long minutes, and trust. The first time I did it, I hovered too much—checking, stirring, doubting—but this time, I let them go.
The scent changed gradually, from sharp to honeyed, from simple to serious.
When they finally turned the color of toasted amber, I could’ve stopped right there, but the chickpeas were waiting.
The chickpeas crisped in olive oil and paprika, popping slightly as they roasted.
They came out with edges that crunched and centers that stayed soft.
When they dropped into the onion broth—made rich with soy, vinegar, and a whisper of garlic—it all clicked: sweet, roasted, and steady.
The noodles wound through the bowl like threads through fabric, catching every bit of flavor and sheen.
By the time I finished, the steam had fogged my window and the room smelled like something between autumn and nostalgia.
That’s what this bowl does—it makes the present feel a little slower, and a lot kinder.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 3 large yellow onions, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 tbsp olive oil, divided
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp thyme leaves
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
Preparation
- Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, paprika, and salt; roast for 25 minutes until crisp.
- Meanwhile, heat remaining olive oil in a pot over medium-low heat. Add onions and cook slowly, stirring often, until deep golden brown, 35–40 minutes.
- Stir in garlic, soy sauce, vinegar, brown sugar, thyme, and vegetable broth. Simmer for 10 minutes.
- Cook ramen noodles separately in boiling water for 3 minutes; drain.
- Divide noodles among bowls, ladle onion broth over them, and top with roasted chickpeas.
- Garnish with herbs and optional toppings before serving.