Chickpea Noodle Soup

Ingredients:

2 tbsp Extra-Virgin Olive Oil

1 medium Yellow Onion, chopped

1 cup thinly sliced Celery (about 2 long stalks)

1 cup Carrots, peeled and cut into thin rounds (2 medium or 4 small)

¼ tsp Salt 

½ tsp Ground Turmeric

½ tsp Curry Powder 

1 Bay Leaf

1 can (15-16 oz) Chickpeas, rinsed and drained

8 oz Spiral Pasta 

2 tbsp fresh Parsley, chopped (plus extra for garnish)

8 cups/64 oz Vegetable Broth (use low-sodium if possible)

Freshly ground Black Pepper, to taste

Directions:

  1. Heat the Olive Oil in a large pot over medium heat. 

  2. Once shimmering, add the Onion, Celery, Carrots, and ¼ tsp Salt. Cook, stirring often, until the Onions are turning translucent and softening (about 5 to 7 minutes). 

  3. Add the Turmeric and Curry Powder and stir constantly for about 30 seconds. 

  4. Next, add the Bay Leaf, Chickpeas, Pasta, Parsley, and Vegetable 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.

  5. Remove the pot from the heat and season generously with Pepper.

  6. Garnish with extra Parsley and serve warm! 


Recipe adapted from: https://cookieandkate.com/chickpea-noodle-soup-recipe/

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