Chickpea Noodle Soup

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It seems like everyone has the flu or is sick in some way. The weather has been bad all over the country – tons of snow and freezing temperatures. We just had two days where the temperature went up to the 30s and people are celebrating like it’s summer but we are expecting another big snowstorm tonight.

I think Benny is the only one who likes the snow though he doesn’t like getting dressed for it. Once he’s outside, he likes to jump in the piles of snow even though Tom has cleared paths for him to walk. Benny rubs his face in the snow which probably feels good at the time but by the time he comes back in, he’s covered in snow and ice.

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I’ve had the flu or something for almost 3 weeks now so I’ve been making a lot of soup. Whenever I’m sick, I crave my Mom’s Matzoh Ball Soup.

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Sometimes I make it without the matzoh balls and put noodles in it. It tastes just like Mom’s but vegan.

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Another way I like to make soup is to make a “chicken” noodle soup but add chickpeas to it rather than matzoh balls. The chickpeas add a nice texture to the soup and also makes it extra filling and extra delicious.

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There is no faster and better way to warm your whole body up than with a bowl or mug of hot, delicious soup. If you’re sick, I hope you feel better. If you’re not, have some soup and stay healthy. Enjoy!

Chickpea Noodle Soup

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GF, SF

1 Tbs. vegetable oil

1 large onion, chopped

3 carrots, chopped

3-4 celery stalks with leaves, chopped

4-6 large cloves of garlic, minced

1 vegan “chicken-flavored” bouillon cube

1 vegetable bouillon cube

1 tsp. dried oregano

½ tsp. dried dill

1 Tbs. fresh parsley, chopped or 1 tsp. dried

6-8 cups water or “chicken” flavored broth

Kosher salt and pepper to taste

2-15 oz. cans chickpeas, rinsed and drained

8 oz. gluten-free spaghetti

 

Heat the oil in a large soup pot over medium heat. Add the onions and saute for 4 minutes until they are softened. Add the carrots, celery and garlic. Saute’ for 5 minutes until the vegetables just start to become tender. Throw in the bouillon cubes and break them up with a wooden spoon. Mix in the herbs.

Add the water, raise the heat to high and bring to a boil. Then reduce the heat, partially cover the pot and let simmer for at least one hour. Add salt and pepper to taste. Add the chickpeas to the soup and allow them to cook until warmed through.

If you are cooking the noodles in the soup, bring the soup back to a boil. Add the noodles to the pot, stir and let cook until the noodles are al dente, about 10 minutes. You can alternately add cooked spaghetti to the individual bowls when serving.

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The “V” Word: Say it. Eat it. Live it.

 

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4 Responses to Chickpea Noodle Soup

  1. Stacey Booth March 18, 2014 at 7:53 pm #

    Oh this sounds so good! Just found your site and I am falling in love with all of the recipes. I cannot wait to make some of them!

    • Rhea March 24, 2014 at 2:48 pm #

      Hi Stacey, I’m so glad you are loving the recipes and hopefully, they will love you back! Let me know when you make any! xoxo

  2. thepeacepatch February 4, 2014 at 5:06 pm #

    Three weeks is waaaay too long to feel all flu-ish…I hope you get better soon! No doubt the chickpea noodle soup will help…there is something magical about a hot bowl of noodles that just has to make you better faster plus it’s just crazygood! Many thanks for the recipe. Now curl up with that little snowball Benny and eat your soup! 😉

    • Rhea February 7, 2014 at 3:09 pm #

      Thank you so much! xoxo


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