By Skye Moore | 3rd Year Food Nutrition and Health Student
Skye is a third-year Food Nutrition and Health student at UBC and aspiring Dietitian. She is passionate about sharing her love for delicious and nourishing food via her Instagram, @skyeshealthyeats. Skye’s goal is to provide individuals with the information and tools to form a healthy and happy relationship with food.
Chickpea Noodle Soup
Recipe credit to the Cookie + Kate blog
Yield: 6 servings
2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
1 cup sliced celery
1 cup carrots, peeled and cut into thin rounds
¼ tsp sea salt
½ tsp ground turmeric
½ tsp curry powder
1 bay leaf
1 can chickpeas, rinsed and drained
1 cup dry spiral pasta
2 tbsp chopped fresh parsley, plus extra for garnish
8 cups vegetable broth
Black pepper + sea salt, to taste
- In a large soup pot, warm the olive oil over medium heat. Add the onion, celery, carrots and ¼ tsp salt. Cook until the onions ate translucent and soft, stirring often (about 5-7 minutes)
- Add the turmeric and curry powder and stir constantly for 30 seconds.
- Add the chickpeas, pasta, parsley, bay leaf and broth. Increase the heat to high and bring the soup to a simmer, then reduce the heat to medium-low and continue simmering until the pasta is al dente (about 10-20 minutes)
- Remove the pot from the heat and season with salt and pepper to taste. Garnish with parsley
- Once cool, store the soup in an airtight container in the refrigerator, for up to 5 days
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