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chickpea noodle soup recipe

Chickpea Noodle Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

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

For additional flavor, consider adding a squeeze of lemon juice or a pinch of red pepper flakes for a bit of heat. You can also substitute the egg noodles with any pasta of your choice or use gluten-free noodles if preferred. Adjust the seasoning to your taste and feel free to add other vegetables like spinach or kale for extra nutrition.
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