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Chickpea Noodle Soup
Soups
Ingredients:
- 15–30 ml (1–2 tbsp) olive oil
- ½ onion, chopped
- 1 head roasted garlic (6–8 cloves), mashed — or 3–4 fresh cloves, minced
- 2 medium carrots (about 150 g), chopped
- 2 celery stalks, chopped
- 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, chopped
- juice of 1 lemon
- salt and pepper to taste
Equipments:
- Large pot
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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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.
Chickpea Noodle Soup
4 Servings
Prep 10 min
Cook 25 min
Ingredients:
- 15–30 ml (1–2 tbsp) olive oil
- ½ onion, chopped
- 1 head roasted garlic (6–8 cloves), mashed — or 3–4 fresh cloves, minced
- 2 medium carrots (about 150 g), chopped
- 2 celery stalks, chopped
- 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, chopped
- juice of 1 lemon
- salt and pepper to taste
Features:
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
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.
