Chickpea Noodle Soup is a comforting and hearty vegetarian version of the classic chicken noodle soup. It’s packed with protein-rich chickpeas, tender vegetables, and pasta, all simmered in a flavorful, aromatic broth. The chickpeas give the soup a satisfying texture while absorbing the broth’s rich flavors, making it an ideal meal for chilly days or when you’re craving something nourishing. It’s easy to prepare and can be made in one pot, perfect for a simple weeknight dinner or a cozy lunch. Serve with a slice of crusty bread for a complete meal.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup egg noodles or any pasta of choice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables soften.
- Add the garlic and herbs: Stir in the minced garlic, thyme, oregano, and bay leaf. Cook for an additional minute, until fragrant.
- Add the broth and chickpeas: Pour in the vegetable broth and add the chickpeas. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Cook the noodles: Add the noodles to the soup and cook according to the package instructions, usually around 6-8 minutes, until the noodles are tender.
- Season and serve: Remove the bay leaf, and season the soup with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Enjoy your comforting bowl of Chickpea Noodle Soup!
