This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup. ^^ CLICK TO SEE FULL RECIPES ^^ | Vegetarian | Vegetarian Recipes | Vegetarian Meals | Vegetarian Recipes Dinner | Vegetarian Meal Prep | Vegetarian Dinner | Vegetarian Recipes Healthy | Vegetarian Recipes Easy | Vegetarian Recipes High Protein Meal Prep Recipes Easy | Meal Prep Recipes For the Week | Meal Prep Recipes | Meal Prep Clean Eating | Meal Prep | Meal Prep For The Week
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Yield: 2 Servings
Ingredients: 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 Check below.
Instructions:
Step number 1. First step is Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
And then, And then, Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
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