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CHICKPEA NOODLE SOUP

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This chickpea noodle soup is a warm, hearty, and comforting dish that comes together quickly with simple pantry staples. Tender noodles, protein-rich chickpeas, and aromatic vegetables simmer in a flavorful broth to create a meal that’s both nourishing and satisfying.

Ingredients

Scale
  • 2 cups cooked or canned chickpeas (drained and rinsed)
  • 6 oz noodles (egg noodles, spaghetti, or gluten-free pasta)
  • 2 medium carrots, chopped
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 2 tbsp olive oil
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper (adjust to taste)
  • Optional: squeeze of lemon juice for brightness

Instructions

  1. Wash and prepare all vegetables by chopping carrots, slicing celery, dicing onion, and mincing garlic.
  2. Place a large pot over medium heat and add the olive oil.
  3. Once the oil is hot, add onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  4. Add minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
  5. Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits.
  6. Add the bay leaf, salt, and pepper. Bring the broth to a gentle boil.
  7. Stir in the chickpeas and reduce the heat slightly. Simmer for 10 minutes to let the flavors combine.
  8. Add the noodles to the pot and stir well. Cook according to package instructions until tender, usually 8–10 minutes.
  9. Once noodles are cooked, taste the soup and adjust seasoning. Add more salt, pepper, or a squeeze of lemon juice if desired.
  10. Remove the bay leaf and stir in the freshly chopped parsley.
  11. Ladle the soup into bowls and serve hot, with crusty bread if preferred.

Notes

Use any noodles you like—egg noodles, gluten-free, or spaghetti broken into small pieces all work well.

For extra vegetables, stir in spinach, peas, or kale in the last few minutes of cooking.

If making ahead, cook noodles separately and add them just before serving to prevent sogginess.

Find it online: https://quickrecipetricks.com/chickpea-noodle-soup/