Description
A nourishing and comforting bowl of chickpea noodle soup packed with protein and vibrant flavors.
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 the onion (plus an extra pinch of sea salt) and sauté for about 5 minutes until it becomes translucent.
- Add in the carrots and celery and sauté for another 5 minutes, allowing those flavors to meld.
- Stir in the garlic, ginger, sea salt, black pepper, thyme, rosemary, turmeric, and cayenne. Cook for about 2 minutes, letting the spices bloom.
- Add in the vegetable broth, chickpeas, and frozen peas. Bring to a slow boil and then add the chickpea pasta (or opt to cook it separately to avoid mushiness).
- Allow to slow boil for 7-8 minutes, then turn off the heat. Stir in the kale and lemon juice for that fresh zing.
- Serve and enjoy the nourishing warmth of your creation!
Notes
Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months. Experiment with different vegetables and seasonings to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg