Chickpea Noodle Soup Recipes

CHICKPEA NOODLE SOUP

Steps:

• 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 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
• 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.
• Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
• Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
• Once cool, store the soup in the refrigerator, covered, for up to 5 days.

VEGAN CHICKPEA NOODLE SOUP

Steps:

• Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
• Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
• While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
• Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.