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Chickpea Noodle Soup

Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.

2 tablespoons olive oil
1 large yellow onion, diced
3 large carrots, diced
3 stalks celery, diced
5 garlic cloves, minced
12 cups good vegetable broth (see note)
2 teaspoons dried herbes de Provence or thyme
3 dried bay leaves
Plenty of freshly ground black pepper
12 ounces wide noodles
2 15.5 cans chickpeas, drained and rinsed
1/2 cup chopped fresh parsley
1 tablespoon fresh lemon juice

1. In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
2. Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender.
Full instructions recipe visit: https://umamigirl.com
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