One-Pot Chickpea Noodle Soup
A delicious and hearty one-pot meal that's quick to prepare, packed with fresh vegetables and chickpeas.
Ingredients
Main Ingredients
- 1 cup chickpeas (cooked or canned)
- 2 cups vegetable broth Can substitute with chicken broth
- 1 cup noodles (your choice) Use whole wheat, egg, or gluten-free if preferred
- 1 onion (diced)
- 2 carrots (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional) Such as parsley or cilantro
Instructions
Preparation
- In a pot, heat olive oil over medium heat.
- Add diced onion and carrots, sautéing until softened.
- Stir in minced garlic and dried thyme, cooking for another minute.
- Add the broth and chickpeas, bringing it to a boil.
- Stir in the noodles and cook according to package instructions until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze before adding noodles to avoid mushiness. Feel free to adjust seasonings or add other vegetables for variety.