Chickpea Noodle Soup
- Time
- 40 min
- Makes
- 6
- Ingredients
- 13
- Rating
- 4.9 out of 5, from 235 ratings on Cookie and Kate
9 things you may not have.
The method's theirs. Go give them the click.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup thinly sliced celery (about 2 long stalks)
- 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
- ¼ teaspoon salt, more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces spiral pasta*
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth
- Freshly ground black pepper, to taste
Nutrition · per serving
1 bowl, made with whole wheat pasta and regular vegetable broth (not low-sodium) per serving
- Calories
- 312 kcal
- Fat
- 7.8 g
- Fiber
- 9.6 g
- Sugar
- 8.7 g
- Sodium
- 1019.8 mg
- Protein
- 11.1 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 53.4 g
- Saturated fat
- 1 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.
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