Cozy Chickpea Noodle Soup
This Cozy Chickpea Noodle Soup is a wholesome and vibrant plant based take on a classic comfort dish. With protein packed chickpeas and tender egg noodles swimming in a fragrant golden broth of turmeric and ginger, it is the ultimate quick thirty minute dinner. This recipe is light yet deeply satisfying and is guaranteed to become a new staple in your kitchen for those chilly days or busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 large carrots chopped
- 2 celery ribs chopped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups extra wide egg noodles
- 28 ounces canned chickpeas rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- In a large pot or dutch oven heat the olive oil over medium high heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender which should take about 5 minutes.
- Stir in the minced garlic and cook for 2 more minutes until fragrant.
- Pour in the vegetable broth and add the thyme, fresh ginger, turmeric, salt, and pepper.
- Bring the mixture to a low boil.
- Stir in the egg noodles and the rinsed chickpeas.
- Cook for about 10 minutes while stirring occasionally or until the noodles are soft and perfectly cooked.
- Remove from heat and stir in the fresh lemon juice and parsley.
- Taste and add additional salt or pepper if you prefer.
- Ladle into bowls and serve warm.