I’ve been seeing chickpea noodle soup recipes all over IG and Pinterest anddd the Interwebs.
So clearly I had to see what all the hubbub was about and whip up my very own version!
Even though March has shown his face, it’s still very much soup season in Seattle.
As in I donned my extra fur coat (faux but of course) this past weekend and still froze my buns off.
This soup sure did warm my soul right on up though!
It’s healthy and tasty, plus filled with fresh veggies, flavorful spices, and protein from our chickpeas aka little bottoms–according to my sis ha.
I used regular pasta, the squiggly shell variety cause it’s cute, but feel free to put your fave whole wheat or gluten-free variety to work.
And we’re off!
Simple saute finely chopped shallots with celery (hate the stuff, but had to add a wee bit for tradition’s sake) and sweet carrot rounds then add in earthy ground turmeric (hence the yellowish color) and dried thyme. Next, carefully pour in low sodium veg broth + a couple glugs of water, then bring your pasta to a boil along with a bay leaf for some more herb action. Gently boil until almost done, then add those chickpeas! Toss in a couple handfuls of baby spinach along with a smattering of fresh parsley then season er up with lots of cracked black pepper and sea salt… pink in my case.
Ladle yourself a bowl and get to slurping.
Only if no one else is around to hear, otherwise quietly sip please and thank you.
P.S. Soup makes lovely leftovers. Talk about ideal meal prep!
P.P.S. The ingredient amounts don’t have to be exact, but these measurements worked out pretty well for me.
P.P.P.S. Don’t be afraid of pepper and salt! They really bring out all the lovely fresh flavors.
P.P.P.P.S This recipe makes about 4 small bowls of soup, or 3 big bowls… I tend to serve myself bigger portions than the average person oops.
Vegan Chickpea Noodle Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 3/4 cup finely chopped shallot (1 medium-large shallot)
- 1 1/2 cup sliced carrot rounds (I used baby carrots)
- 1/2 cup finely chopped celery (1 medium-large stalk)
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 bay leaf
- 1 1/2 cups short-cut pasta (I used boxed conchiglie)
- 1 cup canned chickpeas, drained and rinsed
- 1 1/2 cups fresh baby spinach (optional)
- 2 tablespoons roughy chopped fresh Italian parsley; plus more for garnish
- Freshly ground black pepper, to taste
- Sea salt, to taste
Instructions
- Add the oil to a medium pot over medium heat.
- Saute the shallot over medium-low heat until soft, about 8 minutes.
- Add the carrots and celery, and saute until softened, 5 to 7 minutes.
- Stir in the turmeric and thyme, and saute one minute more.
- Add the broth, water, and bay leaf, cover, then bring to a bowl.
- Stir in the pasta, partially cover, then gently boil until barely al dente, stirring occasionally. (You don't want the soup to reduce down too much.)
- Fold in the chickpeas and simmer for one to two minutes, until warmed and the pasta is done.
- Remove the soup from heat, remove the bay leaf, then fold in the spinach, parsley, black pepper, and salt.
- Spoon into bowls then top with more parsley if you wish.