Description
A flavorful, protein-packed Chickpea Noodle Soup that warms both body and spirit, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons avocado oil (or coconut oil)
- 1/2 yellow onion, chopped
- 2–3 large carrots, chopped (1 1/2 cups)
- 3 celery stalks, chopped (1 1/2 cups)
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoons fresh thyme (or dried)
- 2 teaspoons fresh or dried rosemary
- 1/2 teaspoon dried turmeric
- 1/4 teaspoon cayenne pepper (optional; or more to taste)
- 6 cups low-sodium vegetable broth
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 cup uncooked chickpea pasta (optional)
- 2 cups kale or spinach
- 1/2 juiced lemon
Instructions
- In a large Dutch oven or soup pot, heat avocado oil on medium heat.
- Add in the onion (plus an extra pinch of sea salt) and sauté for about 5 minutes. Then add in the carrots and celery and sauté another 5 minutes.
- Stir in the garlic, ginger, sea salt, black pepper, thyme, rosemary, turmeric, and cayenne. Stir and cook for about 2 minutes to release those fragrant flavors.
- Add in the vegetable broth, chickpeas, and frozen peas. Bring to a slow boil.
- Optionally add the chickpea pasta now and let it slow boil for 7-8 minutes.
- Turn off the heat, then stir in the kale and lemon juice.
- Serve and enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for about 3 months. Taste along the way to adjust seasonings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg