Chickpea Noodle Soup
Ingredients
- 2 ribs celery, sliced
- 1/2 large white onion, diced
- 3 small carrots, sliced into thick coins
- 7 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tsp mushroom & company multipurpose umami seasoning blend (@traderjoes) or poultry seasoning
- 1 tsp dry thyme
- 1/4 tsp turmeric
- 1/4 tsp salt (or to taste)
- 1/4 tsp pepper
- 2 bay leaves
- 1 can chickpeas, rinsed and drained
- 1 cup chickpea pasta (choose your favorite shape; also use regular pasta if desired)
- 6 cups vegetable broth
Preparation
In a large pot, add celery, carrots, and onion with a pinch of salt and sauté until softened.
Add in minced garlic and ginger, and sauté until fragrant.
Stir in thyme, mushroom seasoning (or poultry seasoning), and turmeric, sautéing for a minute.
Add chickpeas, bay leaves, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes.
Stir in the chickpea pasta and let it cook in the soup according to the package instructions (about 7 minutes in this case).
Check that the pasta is cooked to your liking and adjust salt and pepper to taste.
Serve the Chickpea Noodle Soup as is, or enhance it with a squeeze of lemon juice for a burst of brightness.
