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FOOD AT UBC VANCOUVER

Skye’s Chickpea Noodle Soup

By Skye Moore
/
Easy Recipes
Chickpea noodle soup with rotini pasta, carrots and parsley in a green enamel dutch oven on a wood table

A plant-based spin on the classic dish, chicken noodle soup. This recipe uses one of my favourite pantry staples…CHICKPEAS! Chickpeas are a nutrient-dense legume that is a good source of fibre and plant-protein. This soup will leave you feeling satisfied and cozy, and best of all, it uses minimal ingredients and is super straightforward to make.


Chickpea Noodle Soup Recipe

Yield: 6 servings
Recipe Credit to Cookie + Kate

Ingredients

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

Method

  1. 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)
  2. Add the turmeric and curry powder and stir constantly for 30 seconds.
  3. 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)
  4. Remove the pot from the heat and season with salt and pepper to taste. Garnish with parsley
  5. Once cool, store the soup in an airtight container in the refrigerator, for up to 5 days
By Skye Moore

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.

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