Chickpea Noodle Soup


  • Carrots
  • Fennel
  • Onion
  • Garlic
  • Cumin Seeds
  • Thyme
  • Rosemary
  • Olive oil
  • Salt
  • Pepper
  • Veggie Broth
  • Chickpeas
  • Rotini Pasta
  • Cilantro


  1. Heat 2Tbsp olive oil in a pan at medium heat. Add 1 Tbsp cumin seeds and cook about 1 minute (will turn golden and fragrant but should not burn)
  2. Add three chopped carrots, chopped fennel stalk, 1/2 chopped onion. Cook until slightly softened and onions translucent.
  3. Add 2 minced garlic cloves, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, 1/2 tsp black pepper. Mix together. Cook for 2 more minutes.
  4. Add 6c vegetable broth. Turn heat up to high and bring to a boil.
  5. Once mixture is boiling, add 1 can chickpeas (rinsed) and 1 1/2c dried rotini pasta. Cover and then simmer for 15 minutes.
  6. Add 2 Tbsp chopped cilantro and 1 pinch cayenne powder. Mix. Continue to cook until pasta al dente if not already cooked through.

Published by Maditative Vegan

Physician. Yogi. Lover of all animals, especially my dog (who also loves fruits and vegetables as much as I do)

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