Chickpea Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 cup chopped or 101g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Salt

  Table

  ¼ tsp or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry powder

  Spices

  ½ tsp or 1g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Parsley

  Raw

  4 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, celery, carrots, and salt. Cook, stirring often, until onions are translucent and soft, about 5 to 7 minutes.
2. Add turmeric and curry powder, stirring constantly for about 30 seconds. Add bay leaf, chickpeas, pasta, broth, and half of the parsley.
3. Raise heat to high and bring to a simmer. Reduce heat to medium-low and simmer until pasta is tender, about 10 to 20 minutes.
4. Remove from heat, remove bay leaf, and season with pepper. Adjust salt to taste.
5. Serve hot, garnished with remaining parsley and pepper.

Similar Foods

• Garbanzo Bean Soup
• Chickpea Farro Soup
• Chickpea Orzo Soup
• Chicken noodle soup
• Tofu "Chik'n" Noodle Soup
• Chicken No-Noodle Soup