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Chickpea Noodle Soup

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Whether you’re hungover, heartbroken, or just plain hangry, you can count on this homey soup to make it all a little better. Cooking the pasta in the soup will yield a velvety, substantial broth, but for a leftover-friendly version, boil the noodles separately so they don’t bloat in the broth over time.

INGREDIENTS
 
2 tbsp. extra-virgin olive oil
small yellow onion, chopped
shallot, chopped
stalks celery, chopped
carrots, sliced ¼-inch thick kosher salt Freshly ground black pepper
cloves garlic, minced
(15.5-ounce) can chickpeas, drained and rinsed
bay leaves
sprigs of fresh rosemary
4 c. low-sodium vegetable broth
2 c. cold water
(2-inch-long) strips lemon peel
6 oz. orecchiette (2 1/2 cups)
3 tbsp. yellow miso
Crushed red pepper flakes
Freshly chopped dill, for garnish
Lemon wedges, for serving
 
 
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DIRECTIONS
 
  1. In a large pot, heat oil over medium heat. Add onion and shallot and cook, stirring occasionally, until softened, about 5 minutes. Add celery and carrots, season with salt and pepper, and cook, stirring often, 5 minutes.
  2. Add garlic and cook until fragrant, 1 minute. Add chickpeas, bay leaves, and rosemary and stir to combine. Season again with salt and pepper and cook, stirring often, until you can smell the rosemary, about 1 minute.
  3. Add broth, water, and lemon peel and bring to a simmer, using a wooden spoon to scrape any brown bits from the bottom of the pan. Add pasta, return to a simmer, and cook, stirring occasionally, until pasta is al dente, 13 to 15 minutes.
  4. Remove soup from heat. Ladle about 1/2 cup broth into a medium bowl and whisk in miso. Whisk miso mixture back into pot and season with salt, pepper, and red pepper flakes. Ladle soup into bowls, top with dill, and serve with lemon wedges.

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