Chickpea Noodle Soup
Soups
Noodles
Ingredients:
- 15–30 ml (1–2 tbsp) olive oil
- 80 g (½) onion
- 1 head roasted garlic (6–8 cloves), mashed — or 3–4 fresh cloves, minced
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 2.3 g (1 tsp) turmeric
- 240 g (1 cup) cooked chickpeas
- 1.4 L (6 cups) vegetable broth
- 85 g (1 cup) noodles of choice
- 67 g (1 cup) kale
- juice of 1 lemon
- salt and pepper to taste
Equipments:
Features:
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Cook the onion, carrots, and celery until fully softened before adding the broth — this base is what gives the soup its depth instead of tasting like broth with vegetables floating in it.
Instructions:
- Sauté the Aromatics: Heat 1–2 tbsp olive oil in a large pot over medium heat. Add ½ chopped onion, 2 chopped carrots (150 g), and 2 chopped celery stalks. Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Add Chickpeas and Spice: Add 240 g (1 cup) cooked chickpeas and 1 tsp turmeric. Stir and cook for 30 seconds.
- Simmer: Pour in 1.4 L (6 cups) vegetable broth. Bring to a gentle simmer and cook for 15 minutes.
- Add Noodles and Lemon: Stir in 85 g (1 cup) noodles and juice of 1 lemon. Season with salt and pepper. Cook until noodles are al dente.
- Add Kale: Toss in 67 g (1 cup) chopped kale and simmer for 2–3 minutes until wilted.
Notes: Roasted garlic gives a deep, sweet flavor — make it ahead and refrigerate for up to 1 week. Store noodles separately from the soup to prevent them from going mushy.
Storage: Keep in the fridge for up to 4 days. Freeze for up to 3 months without the noodles.
Swaps: Swap kale for spinach or Swiss chard. Use white beans or lentils instead of chickpeas.
Tips: Add a kombu strip while simmering for extra umami depth.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base. The cooked chickpeas adds plant protein and a creamy, satisfying texture.
Chickpea Noodle Soup
Ingredients:
- 15–30 ml (1–2 tbsp) olive oil
- 80 g (½) onion
- 1 head roasted garlic (6–8 cloves), mashed — or 3–4 fresh cloves, minced
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 2.3 g (1 tsp) turmeric
- 240 g (1 cup) cooked chickpeas
- 1.4 L (6 cups) vegetable broth
- 85 g (1 cup) noodles of choice
- 67 g (1 cup) kale
- juice of 1 lemon
- salt and pepper to taste
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base. The cooked chickpeas adds plant protein and a creamy, satisfying texture.
Prep:
Cook the onion, carrots, and celery until fully softened before adding the broth — this base is what gives the soup its depth instead of tasting like broth with vegetables floating in it.
Instructions:
- Sauté the Aromatics: Heat 1–2 tbsp olive oil in a large pot over medium heat. Add ½ chopped onion, 2 chopped carrots (150 g), and 2 chopped celery stalks. Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Add Chickpeas and Spice: Add 240 g (1 cup) cooked chickpeas and 1 tsp turmeric. Stir and cook for 30 seconds.
- Simmer: Pour in 1.4 L (6 cups) vegetable broth. Bring to a gentle simmer and cook for 15 minutes.
- Add Noodles and Lemon: Stir in 85 g (1 cup) noodles and juice of 1 lemon. Season with salt and pepper. Cook until noodles are al dente.
- Add Kale: Toss in 67 g (1 cup) chopped kale and simmer for 2–3 minutes until wilted.
