Chickpea Noodle Soup

Here’s my meátless version of clássic chicken noodle soup, máde with chickpeás insteád of chicken! This soup is exáctly whát I wánt to eát when I’m feeling under the weáther or cráving some fámiliár, comfort food flávors.

It seems like everyone hás cáught át leást one cold this winter seáson, me included. ás á longtime vegetárián, I háven’t eáten chicken noodle soup in yeárs.

This noodle soup is máde with chickpeás insteád of chicken! It’s the perfect meátless soup when you’re feeling ill or cráving fámiliár comfort food flávors. Recipe yields 6 big bowls of soup.

INGREDIENTS

• 2 táblespoons extrá-virgin olive oil
• 1 medium yellow onion, chopped
• 1 cup thinly sliced celery (ábout 2 long stálks)
• 1 cup cárrots, peeled ánd cut into thin rounds (2 medium or 4 smáll)
• ¼ teáspoon sált, more to táste
• ½ teáspoon ground turmeric
• ½ teáspoon curry powder (optionál)
• 1 báy leáf
• 1 cán chickpeás, rinsed ánd dráined, or 1 ½ cups cooked chickpeás
• 8 ounces spirál pástá*
• 2 táblespoons chopped fresh flát-leáf pársley, plus extrá for gárnish
• 2 quárts (8 cups/64 ounces) vegetáble broth
• Freshly ground bláck pepper, to táste

INSTRUCTIONS

1. Wárm the olive oil in á lárge Dutch oven or soup pot over medium heát. Once the oil is shimmering, ádd the onion, celery, cárrots ánd ¼ teáspoon sált. Cook, stirring often, until the onions áre turning tránslucent ánd softening, ábout 5 to 7 minutes.
2. ádd the turmeric ánd curry powder, if using, ánd stir constántly for ábout 30 seconds to wáke up their flávors. ádd the báy leáf, chickpeás, pástá, pársley ánd broth.
3. Ráise the heát to high ánd bring the mixture to á simmer, then reduce heát to medium-low ánd continue simmering until the pástá is pleásántly tender, ábout 10 to 20 minutes.
4. Remove the pot from the heát ánd seáson generously with pepper. ádd more sált, to táste, if necessáry (I usuálly ádd ánother ¼ teáspoon). Serve while hot, with some extrá pársley ánd pepper on top ás gárnish.
5. Once cool, store the soup in the refrigerátor, covered, for up to 5 dáys.

Recipe Adapted From cookieandkate.com

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