Chickpea Noodle Soup (One Pot!)
Easy, nourishing chickpea noodle soup with a perfectly satisfying broth, all whipped up in minutes using only one pot!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course, Snack
Cuisine: All
Keyword: chickpea noodle soup
Servings: 4 people
Calories: 381kcal
Author: Richard Makin
- 1 tablespoon olive oil
- ½ an onion finely chopped
- 4 cloves of garlic crushed
- 2 large carrots peeled, halved lengthways and cut into ½cm semicircles
- 2 stalks of celery diced
- ½ teaspoon cumin seeds
- 2 tablespoon vegan mushroom or "chicken" bouillon
- 1.5 L boiled water
- 400g tin chickpeas drained
- 1 sprig rosemary
- 1 bay leaves
- ½ teaspoon crushed red pepper flakes
- 180 g spaghetti or your favourite pasta
- salt and ground black pepper
- 1 tablespoon fresh parsley finely chopped
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.
Calories: 381kcal | Carbohydrates: 65g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 513mg | Fiber: 10g | Sugar: 8g | Vitamin A: 5216IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 4mg