CHICKPEA NOODLE SOUP saving the day on this snow stormy day here in Toronto ❄️✨ Today is the perfect day to make this soup since my boyfriend and I are both feeling under the weather- hopefully the comforting flavors and soothing broth of this chickpea noodle soup will bring us back to life 🤞🏼 The chickpeas in this soup act as a plant-based protein source while adding fibre + iron as well, but they can also be subbed for your favourite tofu or plant-based chicken alternative! 🌿.
To make 👇🏼:
Chop 1 yellow onion, 4 cloves of garlic, 3 stalks of celery + 3 carrots. Sauté on medium heat for ~5 minutes until onion is translucent. Add 1 tsp dried parsley, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/2 tsp dried sage, + 1/2 tsp salt and pepper (or all to taste). Sauté again until combined, then add 1 can of drained and rinsed chickpeas + 6 cups of low sodium vegetable stock. Simmer for ~15 minutes until carrots and celery are softened and flavours have developed. Add your favourite pasta (here I used about 300g brown rice fettuccine) and add directly to soup and cook as per package instructions. Serve and enjoy! 💛