Tuesday, April 24, 2012

Chickpea Noodle Soup Recipe


1 tablespoon olive oil
1 medium onion, diced
5 carrots, sliced
4 stalks of celery, sliced
3 cloves of garlic, minced
2 tablespoons of fresh sage
2 teaspoons of fresh thyme
2 tablespoons of fresh parsley
2 quarts of water (or vegetable stock)
1 cup of peas
2 cans of chickpeas
Salt and Pepper, to taste
½ package noodles


Heat olive oil in stock pan.  Add diced onion and allow to sweat for a few minutes until slightly browned and translucent.

Add carrots, celery, and garlic and sauté for 5 minutes.  Add herbs, vegetable stock, peas, and chickpeas.  Add salt and pepper to taste.

Simmer for 40 minutes.

Add noodles and cook until the noodles are fully cooked (follow the directions on the noodle package).

Serve hot.

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