Chickpea Noodle Soup

Chickpea Noodle Soup , By HEALTHY DINNER RECIPES EASY .

This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.

Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6 Servings

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup thinly sliced celery (about 2 long stalks)
• 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
• ¼ teaspoon salt, more to taste
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder (optional)
• 1 bay leaf
• 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 8 ounces spiral pasta*
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• 2 quarts (8 cups/64 ounces) vegetable broth
• Freshly ground black pepper, to taste

INSTRUCTIONS:

• Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.

• Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.

• Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.

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