Chickpea Noodle Soup

Chickpea Noodle Soup is a hearty, vegan twist on a classic comfort food, packed with protein and flavor. This nourishing soup combines tender chickpeas with wholesome noodles and vibrant vegetables, making it perfect for any time of year.

Ingredients

• Olive oil - 1 tablespoon
• Yellow onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 4 cups
• Chickpeas - 1 cup, cooked or canned, rinsed and drained
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Bay leaf - 1
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Whole wheat noodles - 100 grams
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrot, and celery to the pot and sauté for about 5 minutes, until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Pour in the vegetable broth and bring it to a boil.
5. Add the chickpeas, thyme, oregano, bay leaf, salt, and black pepper to the pot.
6. Reduce the heat and let the soup simmer for about 10 minutes to allow the flavors to meld.
7. Add the whole wheat noodles to the pot and cook according to package instructions, usually about 8-10 minutes.
8. Remove the bay leaf and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and minerals from vegetables, contributing to overall wellness.

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