Imagine a steaming bowl of chickpea noodle soup, warming your senses with its savory aroma and vibrant colors.
This comforting Mediterranean dish is a breeze to prepare, offering a cozy escape from a hectic day.
As onions, garlic, and herbs meld with tender chickpeas and noodles, a simple yet delightful transformation unfolds.
Ready to enjoy a heartwarming bowl of goodness? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup egg noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing the Chickpea Noodle Soup, you can follow this timeline:
- Preparation (15 minutes total):
- Minute 0-2: Gather all equipment and ingredients.
- Minute 2-5: Dice the onion and mince the garlic.
- Minute 5-10: Slice the carrots and celery.
- Minute 10-12: Measure out the olive oil, dried thyme, dried rosemary, salt, and black pepper.
- Minute 12-15: Drain and rinse the chickpeas, and measure the vegetable broth and egg noodles.
- Cooking (30 minutes total):
- Minute 15-20: Heat olive oil in the large pot over medium heat and cook the diced onion until translucent.
- Minute 20-23: Add garlic, carrots, and celery, cooking for an additional 3 minutes.
- Minute 23-24: Stir in thyme and rosemary.
- Minute 24-26: Pour in vegetable broth and bring to a boil.
- Minute 26-28: Reduce heat and add chickpeas and egg noodles. Season with salt and black pepper.
- Minute 28-43: Simmer the soup for 15 minutes or until the noodles are tender.
- Resting & Serving (5 minutes total):
- Minute 43-48: Remove from heat and let the soup rest.
- Minute 48-50: Chop fresh parsley for garnish.
- Minute 50: Serve hot, garnished with fresh parsley.
- Additional Reading Time (5 minutes):
- Before you start cooking, spend 5 minutes reading through the recipe thoroughly to understand the process and guarantee you have everything you need.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic, sliced carrots, and sliced celery, cooking for an additional 3 minutes.
Add dried thyme and dried rosemary, stirring to combine.
Pour in vegetable broth and bring to a boil.
Reduce heat and add chickpeas and egg noodles.
Season with salt and black pepper, stirring well.
Simmer the soup for 15 minutes or until the noodles are tender.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, garnished with fresh parsley.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread to soak up the delicious broth.
- Side Salad: Pair with a fresh green salad for a light and invigorating complement.
- Grated Parmesan: Top the soup with a sprinkle of grated Parmesan cheese for added richness.
- Lemon Wedges: Offer lemon wedges for guests to squeeze over the soup for a bright, zesty flavor.
- Olive Tapenade: Serve with a small dish of olive tapenade and crackers for a Mediterranean touch.
Storage
Store Chickpea Noodle Soup in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over medium heat, adding a bit of broth if needed.
Freezing
To freeze Chickpea Noodle Soup, allow it to cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Chickpea Noodle Soup, warm it gently on the stove over low heat, stirring occasionally.
Alternatively, microwave individual portions, covered, for 2-3 minutes.
Stir halfway, until heated through.
Final Thoughts
Chickpea Noodle Soup is a hearty and nutritious meal that’s perfect for any day.
With its Mediterranean influences, it’s both flavorful and comforting.
The combination of chickpeas and egg noodles provides a rich source of protein and carbohydrates.
The addition of vegetables like carrots and celery guarantees a balanced dish with plenty of vitamins and minerals.
Feel free to experiment by adding other ingredients or adjusting the seasoning to suit your taste.
Whether you’re looking for a quick weeknight dinner or a cozy meal on a chilly day, this soup is sure to satisfy.
Frequently Asked Questions
Can I Use Canned Vegetable Broth Instead of Homemade?
You can definitely use canned vegetable broth instead of homemade. Just make sure it’s well-seasoned. Taste it first, and if needed, adjust the soup’s seasoning with herbs or spices to enhance its flavor profile.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté onions, garlic, carrots, and celery first, then transfer everything to the slow cooker. Cook on low for 6-8 hours. Add parsley before serving for fresh flavor.
What Can I Substitute for Chickpeas if I Have an Allergy?
If you’re allergic to chickpeas, swap them with white beans or lentils for a similar texture and protein boost. They’re mild-flavored, allowing spices to shine, and they’ll absorb the soup’s savory notes beautifully.
How Can I Make This Soup Spicy Without Overpowering the Flavors?
Add a pinch of red pepper flakes or a dash of cayenne to enhance the heat. Stir them in with the broth. They’ll add a spicy kick without overwhelming the soup’s existing flavors. Adjust to taste.
Are There Any Low-Sodium Alternatives for the Vegetable Broth?
You can use a low-sodium vegetable broth or make your own by simmering water with onions, garlic, carrots, celery, and herbs. Add a dash of salt-free seasoning for depth without compromising the soup’s flavor.
Chickpea Noodle Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 15 ounces chickpeas drained and rinsed
- 1 cup egg noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, sliced carrots, and sliced celery, cooking for an additional 3 minutes.
- Add dried thyme and dried rosemary, stirring to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and add chickpeas and egg noodles.
- Season with salt and black pepper, stirring well.
- Simmer the soup for 15 minutes or until the noodles are tender.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
