Food Minimalist

CHICKPEA NOODLE SOUP saving the day on this snow stormy day here in Toronto Tod…


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! 🌿.
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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! 💛



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