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.


Substitutions will be just as yummy: celery and bok choy for fennel, bowtie or mini shell pasta for rotini, parsley and oregano for cilantro . The key truly is a yummy broth as the base. If using water instead of broth then add season galore!

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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