Chickpea Noodle Soup

Ingredients

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

Steps

  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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: