Creamy Chickpea Noodle Soup
This creamy chickpea noodle soup combines tender chickpeas, hearty noodles, and vibrant veggies in a nourishing, velvety broth, perfect for a cozy meal.
Ingredients
Main ingredients
- 1 cup chickpeas (canned or cooked)
- 4 cups vegetable broth
- 1 cup egg noodles (or any noodles of your choice)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup coconut milk or any non-dairy milk for creaminess
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking Process
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the onion becomes translucent, about 5-7 minutes.
- Add the garlic and cook for an additional minute until fragrant.
- Stir in the chickpeas, thyme, and paprika. Allow the mixture to simmer for a few minutes to combine the flavors.
- Add the vegetable broth to the pot, raising the heat to bring it to a gentle boil.
- Once boiling, add the noodles and cook according to package instructions until tender.
- Reduce the heat and stir in the coconut milk. Allow the soup to simmer for another 5 minutes, letting the flavors meld together.
- Taste your soup and adjust the seasoning as needed, adding salt and pepper.
- Ladle the soup into bowls and sprinkle with fresh parsley for an extra touch of flavor and color.
Notes
For an extra boost of nutrients, toss in some spinach or kale during the last few minutes of cooking. To make it spicy, consider adding a pinch of red pepper flakes or a splash of hot sauce.