Pharmacy Notices
Lunch | Dinner

Chickpea Noodle Soup

  • 15 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 6

    Servings

  • 380 Calories
  • 8g Fat
  • 43g Carbs
  • 9g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 380 Calories
  • 8g Fat
  • 43g Carbs
  • 9g Protein
  • 30-35 Mins Total Time
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 1 Cup Thinly Sliced Celery, about 2 stalks
  • 1 Cup Sliced Carrots, about 4 carrots
  • ¼ Tsp Salt, more to taste
  • ½ Tsp Ground Turmeric
  • ½ Tsp Curry Powder
  • 2 Bay Leaves
  • 1 Can Chickpeas, rinsed and drained
  • 8 oz Spiral Pasta
  • 8 Cups Vegetable Boullion (8 Cups water mixed with 2 Tbsp + 2 Tsp vegetable boullion)
  • Ground Black Pepper, to taste
Recipe adapted from cookieandkate.com

Nourishment Note

Instructions

  • 6 Servings
  • 380 Calories
  • 8g Fat
  • 43g Carbs
  • 9g Protein
  • 30-35 Mins Total Time
  • 1

    Cook Vegetables Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and salt. Cook, stirring often until the onions are translucent and soft, about 5 to 7 minutes.

  • 2

    Add Seasonings & Final Ingredients Add the turmeric and curry powder and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaves, chickpeas, pasta and broth.

  • 3

    Allow Soup to Cook Raise the heat to high and bring the mixture to a simmer, then reduce the heat to medium-low and continue simmering until the pasta is tender, about 10 to 20 minutes.

  • 4

    Season & Serve Remove the pot from heat and season generously with pepper and additional salt if necessary. Enjoy.

Recipe adapted from cookieandkate.com

Allergen Swap

  • GGluten

    Replace the pasta with a gluten-free version.

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