Ultimate Chickpea Noodle Soup
Ingredients
The soup base
-
4
cups
water or mild vegetable stock
-
2
cups
pre-soaked ceci beans (chickpeas)
-
6
ounces
fresh or dried pappardelle
-
⅓
cup
extra virgin olive oil
-
to taste
sea salt
The fried noodles
-
⅓
of the cooked noodles
reserved noodles
Instructions
- Bring water or vegetable stock and ceci beans to a simmer and cook until beans are tender.
- Season the broth with sea salt to taste.
- Optionally, puree a small handful of cooked beans and stir back into the pot for a thicker broth.
- Boil the pappardelle in salted water, then drain and set aside ⅓ of the cooked noodles for frying.
- Heat olive oil in a skillet and fry the reserved noodles until crispy.
- Add the boiled noodles into the bean pot and adjust seasoning, adding reserved pasta water if needed.
- Spoon some of the fried noodles and olive oil into the soup before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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