Chickpea Noodle Soup
With wintertime in full blossom, I find that I am constantly craving comfort, sunshine, and good company. Sharing a cozy, hearty soup with loved ones has a restorative effect and brings warmth to this chilly time of year. Invite your family, friends and/or neighbors over to try out this plant-forward twist on a cold weather classic.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup thinly sliced celery (two stalks)
- 1 cup carrots, peeled and cut into thin rounds (2 medium)
- ¼ teaspoon salt, more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained
- 8 ounces rotini, whole wheat
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups) vegetable broth, low-sodium
- Freshly ground black pepper, to taste
- Warm the olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
- Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds. Add the bay leaf, chickpeas, pasta, parsley and broth.
- Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
- Remove the pot from the heat and season generously with pepper. Serve while hot, with some extra parsley and pepper on top as garnish.
- Once cool, store the soup in the refrigerator, covered, for up to 5 days.