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Chickpea Noodle Soup
This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
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 salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to ⏱️ 7 minutes.
carrots, peeled and cut into thin rounds (2 medium or 4 small)1 cup
2
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.
bay leaf1chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1 can
3
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.
4
Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
5
Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Nutrition Facts
calories
312 calories
fat Content
7.8 g
serving Size
1 bowl, made with whole wheat pasta and regular vegetable broth (not low-sodium)
fiber Content
9.6 g
sugar Content
8.7 g
sodium Content
1019.8 mg
protein Content
11.1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
53.4 g
saturated Fat Content
1 g
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