Easy Chickpea Noodle Soup Recipe
A hearty and nourishing soup made with chickpeas, vegetables, and egg noodles, perfect for a comforting meal.
Ingredients
- 1 cup dried chickpeas soaked overnight
- 6 cups vegetable broth
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup egg noodles
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Drain and rinse the soaked chickpeas, then transfer them to a large pot with vegetable broth and bring to a boil.
- Reduce heat to low and simmer the chickpeas for about 30 minutes until tender.
- In a separate skillet, heat olive oil and sauté the diced onion and minced garlic until translucent.
- Add sliced carrots and celery to the skillet and sauté for an additional 5 minutes.
- Combine the sautéed vegetables with the chickpeas and broth in the pot.
- Add dried thyme, oregano, salt, and pepper, and let simmer for another 10 minutes.
- Stir in egg noodles and cook according to package instructions until al dente.
- Taste and adjust seasoning if necessary, then remove from heat.
- Serve hot, garnished with fresh chopped parsley.
Notes
Serve with crusty bread for a complete meal.