Chickpea Noodle Soup (One Pot!)
Easy, nourishing chickpea noodle soup with a perfectly satisfying broth, all whipped up in minutes using only one pot!
Servings: 4 people
Calories: 381kcal
Ingredients
- 1 tbsp olive oil
- 1/2 an onion finely chopped
- 4 cloves of garlic crushed
- 2 large carrots peeled, halved lengthways and cut into 1/2cm semicircles
- 2 stalks of celery diced
- 1/2 tsp cumin seeds
- 2 tbsp vegan mushroom or "chicken" bouillon
- 1.5 L boiled water
- 400g tin chickpeas drained
- 1 sprig rosemary
- 1 bay leaves
- 1/2 tsp crushed red pepper flakes
- 180 g spaghetti or your favourite pasta
- salt and ground black pepper
- 1 tbsp fresh parsley finely chopped
Instructions
- Place a large saucepan over medium heat and add the olive oil. Bring to temperature.
- Add the onion and fry for two minutes. Add the garlic and fry for another minute. Don't let the garlic or onion brown.
- Add the carrot, celery and cumin seeds and stir to combine. Fry for a further 5 minutes, stirring occasionally, until everything smells sweet and buttery. If the veggies start to catch and burn, add a splash of water.
- Add the remaining ingredients except for the spaghetti and bring to a simmer. Add the spaghetti and, once soft, stir to separate the noodles. Cover with a lid and reduce the heat to medium/low. Cook for 5-10 minutes or until the noodles and carrots are cooked through. Season with salt and black pepper to taste.
- Serve with a sprinkle of the fresh parsley.
Nutrition
Sodium: 33mg | Calcium: 79mg | Vitamin C: 5mg | Vitamin A: 5216IU | Sugar: 8g | Fiber: 10g | Potassium: 513mg | Cholesterol: 1mg | Calories: 381kcal | Saturated Fat: 1g | Fat: 7g | Protein: 15g | Carbohydrates: 65g | Iron: 4mg