Chickpea Noodle Soup Recipe
This hearty and nourishing chickpea noodle soup is perfect for a comforting meal. Packed with vegetables and protein-rich chickpeas, it offers a delightful warmth during chilly days.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup egg noodles or any preferred noodle
- 2 cups fresh spinach or kale
- to taste salt
- to taste pepper
- Juice of 1 lemon optional for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Add the dried thyme and dried oregano to the pot, mixing well to release their aromas.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, add the drained chickpeas and egg noodles to the pot. Reduce the heat and let it simmer for 10-12 minutes, or until the noodles are cooked through.
- Stir in the fresh spinach (or kale) and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste. Adjust the flavor as needed.
- Serve hot, with a squeeze of lemon juice if desired.
Notes
Feel free to add any other vegetables you have on hand, such as zucchini or bell peppers, for extra nutrition.
To make this recipe gluten-free, you can substitute egg noodles with gluten-free noodles or quinoa.
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.