Description
A chickpea noodle soup recipe for when you’re craving the classic! Replacing chicken with chickpeas makes this recipe cheaper & quicker!
Ingredients
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil (or water/broth)
- 2 cups carrots, chopped (2-4 carrots)*
- 1 1/2 cups celery, chopped (about 4 ribs)
- 1/4 tsp sea salt and black pepper, plus more to taste
- 8 cups vegetable broth (homemade or store-bought)
- 2 cups chickpeas, well rinsed and drained
- 4 sprigs of thyme
- 1 1/2 – 2 cups mafalda corta noodles (130 g or use 1/4-1/2 cup rice)
- optional: 1 bay leaf
- optional: pinch of chilli flakes
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- In a large pot over medium heat, saute the onion and garlic in olive oil or water for 2-3 minutes or until fragrant. Stir frequently. *If using water only, keep a close eye and add more as needed to prevent burning.
- Add the chopped carrots and celery. Season with salt and pepper. Cover and cook for 5 minutes, stirring occasionally.
- Add the broth, chickpeas, thyme, and bay leaf (optional). Raise the heat, cover the pot, and bring to a low boil (watch closely).
- When the soup is boiling, remove the lid and add the rice or noodles. Stir, and lower the heat to a simmer. *If using noodles, you can cook the soup until the veggies are nearly done and then just add the noodles for the last few minutes of the cooking time. This can help prevent the noodles absorbing too much broth. Brown rice will need a longer cooking time so add it right when the broth boils.
- Cook at a low simmer with the lid on for 15-20 minutes or until the veggies and noodles are soft and the flavours have melded. Stir occasionally to ensure the noodles don’t clump.
- When your soup is done, taste and adjust seasonings as desired. Adding salt, pepper, or chilli flakes for heat.
- To serve, remove the thyme sprigs and bay leaf. Ladle into bowls and enjoy with your favourite comfort cracker! Try my easy Seed Crackers for an extra protein boost.
- Store leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month. Add more broth when reheating if the noodles or rice have absorbed too much for your liking.
Notes
*Approximate Cost: CAD $6.76 ($1.13/serving) using chickpeas cooked from dried and homemade broth vs. CAD $18.27($3.05/serving) using chicken and store-bought broth.
*Using our simple homemade broth saves approx. $6. Save your veggie scraps in a freezer bag, then boil them for 30 minutes, and voila! Tasty homemade money saving broth always on hand!
*Make this recipe oil free by using water or broth to saute the veggies. Just keep a closer eye as you may need to add a bit more water or broth as it will dry up quicker.
*To make gluten-free, omit the pasta noodles and sub 1/4 – 1/2 cup rice.
*Noodles or rice will absorb broth so be careful to not add too much! Err on the side of less if you’re unsure. I wouldn’t exceed 2 ½ cups of noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-pot
- Cuisine: American