CHICKPEA NOODLE SOUP

Chickpea Noodle Soup image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

1 tablespoon olive oil
1/2 medium yellow onion (diced (about 1 cup))
2 carrots (peeled and diced (about 1 cup))
1 celery stalk (diced (about 1/2 cup))
1 medium clove garlic (minced)
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups 32 ounces low-sodium vegetable broth
1 15-ounce can chickpeas, drained
1 and 1/2 cups egg noodles (or substitute a vegan pasta if you prefer)
1/4 cup fresh parsley (minced)
1 tablespoon freshly squeezed lemon juice (plus lemon wedges for serving if desired (optional but highly recommended))

Steps:

Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened - about 8 minutes.
Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente - my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.