Chickpea Noodle Soup
Ingredients
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
cup
thinly sliced celery
-
1
cup
carrots, peeled and cut into thin rounds
-
¼
teaspoon
salt
-
½
teaspoon
ground turmeric
-
½
teaspoon
curry powder (optional)
-
1
bay leaf
-
1
can
chickpeas, rinsed and drained
-
8
ounces
spiral pasta
-
2
tablespoons
chopped fresh flat-leaf parsley
-
2
quarts
vegetable broth
-
Freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat and add onion, celery, carrots, and salt. Cook until onions are translucent.
- Stir in turmeric and curry powder for about 30 seconds.
- Add bay leaf, chickpeas, pasta, parsley, and vegetable broth.
- Bring to a simmer, then reduce heat and simmer until pasta is tender.
- Season with black pepper and additional salt if needed, then serve hot.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like