Garbanzo Noodle Soup Recipes

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.

CHICKPEA CHICKEN-NOODLE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
• Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
• Photograph by Antonis Achilleos

GARBANZO NOODLE SOUP

Steps:

• Bring everything except noodles and cream of celery soup to a boil.
• Drop noodles into this boiling mixture.
• Let it simmer 15 to 25 minutes (my stove doesn't simmer the way it should, so I'm not sure the exact "normal" time)until the noodles are cooked through. Stir occansionally during this time.
• Turn off the stove and stir in 1/2 of the 10 3/4oz can of cream of celery soup.
• Salt to taste and enjoy!