Chickpea Noodle Soup
Soups
What You’ll Need:
🛢️ 1-2 tbsp olive oil
🧅 1/2 onion, chopped
🧄 1 head roasted garlic (about 6–8 cloves), mashed into a paste — or 3–4 fresh cloves, minced
🥕 2 carrots, chopped
🥬 2 stalks celery, chopped
🧂 1 tsp turmeric
🫘 1 cup chickpeas, cooked
🫙 6 cups vegetable broth
🍜 1 cup noodles (any kind you like)
🥬 1 cup kale, chopped
🍋 juice of 1 lemon
🧂 salt and pepper, to taste
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Sauté the veggies: Heat a little olive oil in a large pot over medium heat. Add the onion, celery, and carrots, and cook for 5–7 minutes until they start to soften and smell amazing. Stir in the garlic and cook for another minute, then add the chickpeas and give everything a quick stir.
- Simmer the soup: Pour in the vegetable broth and bring everything to a gentle simmer and cook for about 15 minutes, until the veggies are nice and tender.
- Add the pasta: Stir in the precooked noodles and a good squeeze of lemon juice. Season with salt and pepper to taste.
- Finish it off: Toss in the kale and let it simmer for a few minutes until it softens. Finish with squeezing fresh lemon juice.
Tips, Notes & Swaps:
Chickpea Noodle Soup
Ingredients:
🛢️ 1-2 tbsp olive oil
🧅 1/2 onion, chopped
🧄 1 head roasted garlic (about 6–8 cloves), mashed into a paste — or 3–4 fresh cloves, minced
🥕 2 carrots, chopped
🥬 2 stalks celery, chopped
🧂 1 tsp turmeric
🫘 1 cup chickpeas, cooked
🫙 6 cups vegetable broth
🍜 1 cup noodles (any kind you like)
🥬 1 cup kale, chopped
🍋 juice of 1 lemon
🧂 salt and pepper, to taste
Features:
Instructions:
- Sauté the veggies: Heat a little olive oil in a large pot over medium heat. Add the onion, celery, and carrots, and cook for 5–7 minutes until they start to soften and smell amazing. Stir in the garlic and cook for another minute, then add the chickpeas and give everything a quick stir.
- Simmer the soup: Pour in the vegetable broth and bring everything to a gentle simmer and cook for about 15 minutes, until the veggies are nice and tender.
- Add the pasta: Stir in the precooked noodles and a good squeeze of lemon juice. Season with salt and pepper to taste.
- Finish it off: Toss in the kale and let it simmer for a few minutes until it softens. Finish with squeezing fresh lemon juice.
