Meatless Monday Special: Chickpea Noodle Soup
Chickpeas are an amazing superfood in my opinion. I use them in so many salads and as a crunchy topping to some of my other meals such as my Healthy Butter Chicken. Chickpeas are an amazing source of plant-based protein – there are 3 grams of protein in a 1-tablespoon serving. This makes for a great “Meatless Monday” meal option for you and your family. The thickness of the broth makes this feel like more of a chili than a soup and therefore I don’t miss the normal chicken addition. Any broth may be used as the base, chicken or vegetable, both will be excellent.
Chickpea Noodle Soup
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
What You Need
- 3 tablespoons olive oil
- 1 small shallot, roughly chopped
- 1 carrot, roughly shredded
- 6 cups vegetable stock or chicken stock
- 2–15 ounce can chickpeas, drained and rinsed
- 10 ounces medium shells pasta
- 3 teaspoons fresh thyme
- Kosher salt and black pepper to taste
- Freshly shaved parmesan for topping
- Freshly torn cilantro for topping
- Freshly minced chives for topping
What You Will Do
For The Soup:
- Bring a large pot of heavily salted water to a boil and add in the pasta. Cook until al dente, about 5-7 minutes, and place aside.
- Heat the oil in a large saucepan over medium heat. Add the shallot, carrots and thyme. Sauté until soft and you can see through the shallots, about 5 minutes.
- Add the vegetable or chicken stock and chickpeas and simmer for 5 minutes.
- Scoop out half of the chickpeas and puree them in a food processor before stirring back into the pot.
- Stir in the pasta and let the soup simmer for 5 minutes so that all of the flavors can combine.
- Allow to cool and top with freshly torn cilantro, freshly minced chives and the toasted chickpeas, please see below for details.
For the Chickpea Topping:
- Preheat the oven to 425° F, drain and rinse your chickpeas.
- Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you cook them - damp chickpeas won’t crisp up in the oven.
- Transfer the chickpeas to a foil-lined or parchment-lined baking sheet and toss them with a drizzle of olive oil, lemon juice, and generous pinches of sea salt. Spread evenly on the baking sheet.
- Transfer the baking sheet to your preheated oven and roast for 20 minutes, or until crispy.
- Remove from the oven and while the chickpeas are still warm, toss with more salt and pepper to taste.
- This will last in an airtight container in the refrigerator for the 3 days or in a Ziplock bag in the freezer for 3 months.
- To reheat, heat slowly in a sauce pan or pot on the stove over medium high heat.
Now the last thing you have to do, as my daughter would say, is Eat, Eat.