* 1 cup onion, chopped * 4 cloves garlic, minced * 1 tbsp water/broth * 2 cups carrots, chopped (2-4 carrots) * 1 ½ cups celery, chopped (about 4 ribs) * ¼ tsp sea salt and black pepper, plus more to taste * 8 cups vegetable broth (homemade or store-bought) * 2 cups chickpeas, well rinsed and drained * 4 sprigs of thyme * 1 ½ – 2 cups mafalda corta noodles (130 g or use ¼-1/2 cup rice) * optional: 1 bay leaf * optional: pinch of chilli flakes
# Method:
1. In a large pot over medium heat, saute the onion and garlic in water/broth for 3 minutes or until fragrant. Stir frequently. *If using water only, keep a close eye and add more as needed to prevent burning. 2. Add the chopped carrots and celery. Season with salt and pepper. Cover and cook for 5 minutes, stirring occasionally. 3. Add the broth, chickpeas, thyme, and bay leaf (optional). Raise the heat, cover the pot, and bring to a low boil (watch closely). 4. When the soup is boiling, remove the lid and add the noodles. Stir, and lower the heat to a simmer. You’ll want to stir occasionally to prevent the noodles from sticking. *The noodles will absorb broth as they cook so be careful to not add too many. Especially if you prefer your soup with more broth, start with 1 cup and add from there. 5. Cook at a low simmer with the lid on for 15-20 minutes or until the veggies and noodles are soft and the flavours have melded. Check and stir occasionally. 6. When your soup is done, taste and adjust seasonings as desired. Adding salt, pepper, or chilli flakes for heat. 7. To serve, remove the thyme sprigs and bay leaf. Ladle into bowls and enjoy with your favourite comfort cracker! 8. Store leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
1 Comment
A chickpea noodle soup recipe for when you’re craving the classic! Replacing chicken with chickpeas makes this recipe cheaper & quicker!
🎥 Watch me make this simple & comforting soup [HERE](https://youtu.be/PrPLPXAS7Zc)
# Chickpea Noodle Soup (serves 6)
# Ingredients:
* 1 cup onion, chopped
* 4 cloves garlic, minced
* 1 tbsp water/broth
* 2 cups carrots, chopped (2-4 carrots)
* 1 ½ cups celery, chopped (about 4 ribs)
* ¼ tsp sea salt and black pepper, plus more to taste
* 8 cups vegetable broth (homemade or store-bought)
* 2 cups chickpeas, well rinsed and drained
* 4 sprigs of thyme
* 1 ½ – 2 cups mafalda corta noodles (130 g or use ¼-1/2 cup rice)
* optional: 1 bay leaf
* optional: pinch of chilli flakes
# Method:
1. In a large pot over medium heat, saute the onion and garlic in water/broth for 3 minutes or until fragrant. Stir frequently. *If using water only, keep a close eye and add more as needed to prevent burning.
2. Add the chopped carrots and celery. Season with salt and pepper. Cover and cook for 5 minutes, stirring occasionally.
3. Add the broth, chickpeas, thyme, and bay leaf (optional). Raise the heat, cover the pot, and bring to a low boil (watch closely).
4. When the soup is boiling, remove the lid and add the noodles. Stir, and lower the heat to a simmer. You’ll want to stir occasionally to prevent the noodles from sticking. *The noodles will absorb broth as they cook so be careful to not add too many. Especially if you prefer your soup with more broth, start with 1 cup and add from there.
5. Cook at a low simmer with the lid on for 15-20 minutes or until the veggies and noodles are soft and the flavours have melded. Check and stir occasionally.
6. When your soup is done, taste and adjust seasonings as desired. Adding salt, pepper, or chilli flakes for heat.
7. To serve, remove the thyme sprigs and bay leaf. Ladle into bowls and enjoy with your favourite comfort cracker!
8. Store leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
​
Enjoy!
-Kathryn