How To Make Chickpea Noodle Soup
Instead of chicken, go meatless and enjoy a comforting bowl of vegetarian chickpea noodle soup for when you’re feeling cold or under the weather.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 1medium yellow onion,chopped
- 1cupcelery,(about 2 long stalks) thinly sliced
- 1cupcarrots,(2 medium or 4 small carrots) peeled and cut into thin rounds
- ¼tspsalt,more to taste
- ½tspground turmeric
- ½tspcurry powder,(optional)
- 1bay leaf
- 1½cupschickpeas,(1 can) cooked, rinsed and drained
- 8ozspiral pasta
- 2tbspfresh flat-leaf parsley,chopped, plus extra for garnish
- 8cupsvegetable broth
- freshly ground black pepper,to taste
Instructions
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Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots, and ¼ teaspoon of salt.
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Cook for about 5 to 7 minutes, or until the onions are turning translucent and softening, stirring often.
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Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley, and broth.
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Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering for about 10 to 20 minutes, or until the pasta is pleasantly tender.
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Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary.
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Serve while hot, with some extra parsley and pepper on top as garnish. Enjoy!
Recipe Notes
Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Nutrition
- Calories: 395.79kcal
- Fat: 8.39g
- Saturated Fat: 1.10g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.15g
- Polyunsaturated Fat: 2.13g
- Carbohydrates: 65.60g
- Fiber: 9.14g
- Sugar: 8.52g
- Protein: 16.00g
- Sodium: 188.56mg
- Calcium: 75.88mg
- Potassium: 626.55mg
- Iron: 3.30mg
- Vitamin A: 191.50µg
- Vitamin C: 7.65mg
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