Chickpea noodle soup is vegetarian comfort sustenance without a trace of issue. It's brisk and simple and fulfilling, and I very suggest it.
I couldn't explain to you precisely why my NJ indoor regulator has been drifting in the mid-20s — and I don't mean Celsius — for this past mid-March week. (I hear spring should begin in three days, ahem.) But I can let you know precisely what might make a decent supper meanwhile. Any theories?
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INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 5 garlic cloves, minced
- 12 cups good vegetable broth (see note)
- 2 teaspoons dried herbes de Provence or thyme
- 3 dried bay leaves
- Plenty of freshly ground black pepper
- 12 ounces wide noodles
- 2 15.5 cans chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
DIRECTIONS
- In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
- Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender.
- Stir in garlic and cook for a minute more.
- Add broth, herbes de Provence or thyme, bay leaves, and pepper (along with a teaspoon of fine sea salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes.
- While broth simmers, bring a pot of well salted water to a boil and cook noodles to al dente according to package directions. Drain and toss with a little bit of oil to prevent sticking.
- Off the heat, stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to individual bowls right before serving.
For more detail : bit.ly/2nOfw48
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