Chickpea Noodle Soup
This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup thinly sliced celery (about 2 long stalks)
- 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
- ¼ teaspoon salt, more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces spiral pasta*
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth
- Freshly ground black pepper, to taste
Steps
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Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
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Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
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Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
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Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
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Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 2 tablespoons | - | - |
| yellow onion | 1 medium | - | - |
| thinly sliced celery | 1 cup | - | - |
| carrots | 1 cup | - | - |
| ¼ teaspoon salt | - | - | - |
| ½ teaspoon ground turmeric | - | - | - |
| ½ teaspoon curry powder | - | - | - |
| bay leaf | 1 | $1.56/kg | $0.16 |
| chickpeas | 1 can | - | - |
| spiral pasta* | 8 ounces | - | - |
| chopped fresh flat-leaf parsley | 2 tablespoons | - | - |
| quarts | 2 | - | - |
| Freshly ground black pepper | - | - | - |
*Estimated market prices, may vary by region
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