Chickpea Noodle Soup
Originally posted 2/21/18
Ingredients (Yield: 4 servings)
1/2 of an onion, diced
1/2 cup diced carrots
1/2 of a sweet potato, diced
1 can of chickpeas, rinsed and drained
1 teaspoon of vegetable oil
1 quart (4 cups) of vegetable broth or stock
1 cup of uncooked pasta (I’m using whole wheat Rotini)
Seasonings: Salt, pepper, garlic powder, basil, thyme, or whatever you want to use.
Step 1: Dice your vegetables. I tried to aim to make all of the vegetable pieces roughly the same size as the chickpeas I was using, for uniformity’s sake.
Step 2: Heat up your oil in a soup pot or other large pot. Saute your onions and carrots until the onions are translucent.
Step 3: Add your broth, sweet potatoes, chickpeas, and some seasonings to the pot. Bring to a boil, cover, and let cook for 10 minutes, or until sweet potatoes are tender.
Step 4: Add your pasta and cook uncovered for another 8-10 minutes, or until the pasta is al dente. The number of minutes exactly will depend on the type of pasta you chose. Adjust seasonings to taste.
Step 5: Serve hot!