This roasted chickpea noodle soup is perfect for any chilly day, or when you’re feeling under the weather. This soup is packed with nutrients and it’s made even healthier by adding chickpeas instead of chicken!
- 1 tablespoon of olive oil
- ½ of a large yellow onion, diced
- 3 medium ribs celery, sliced
- 3 medium carrots, sliced
- 5 medium cloves of garlic, minced
- ½ teaspoon dried thyme
- 8 cups of vegetable broth (or equivalent amount of vegetable bouillon and water)
- 2 bay leaves (optional)
- 1 can of chickpeas
- 1 teaspoon of olive oil
- ½ teaspoon of dried dill
- 8 ounces (half a 16-ounce package) of pasta
- Two green onions, sliced
- ½ of a small lemon, cut into wedges or slices (optional)
- Preheat oven to 400 degrees (if you’ll be roasting your chickpeas).
- In a large soup pot over medium-high heat, heat 1 tablespoon of olive oil. Add the onion, celery, carrots, garlic, and thyme and sauté for about 5 minutes until the onion becomes translucent.
- Add all the vegetable broth (or 8 cups of water and the equivalent amount of bouillon) and the bay leaves and bring the pot to a rolling boil.
- Meanwhile, open a can of chickpeas and rinse, drain, and pat them very dry. Toss with 1 teaspoon of olive oil and the dried dill, and bake for 15 minutes. Set aside to add to the soup at the end.
- Add the uncooked pasta and boil until the pasta is just cooked (using the al dente cooking time suggested on your package of pasta).
- Once the pasta is cooked, immediately remove the pot from the heat, remove the bay leaves, and sprinkle in the roasted chickpeas and sliced green onion. Garnish with a slice of lemon and enjoy!
If you’re strapped for time and prefer to simplify this recipe, you can skip the chickpea roasting step, and instead add the drained, rinsed chickpeas (un-roasted) straight into the soup at the end. Be sure to also mix in the dried dill!
Keywords: vegan, vegetarian, dairy-free, chicken-less, meat-free, soup, pasta