CHICKPEA NOODLE VEGGIE SOUP

I don’t know about you, but when the cooler weather hits ~ all I want is warming foods.

Which means soups and one-pot meals!

There was a time I didn’t eat meat at all, so I had to make an alternative to chicken noodle soup. So I came up this gem!

You can use any noodles you want. Sometimes I use spaghetti, sometimes it’s pastina.

Also, this time of year ALL of the veggies in here are local produce!

Enjoy this soup alone or you can enjoy it with a Turkey sourdough sandwich to level up the protein!

Chickpea Veggie Noodle Soup!

In a large pot add:

2-3 tbsp avocado oil

1 onion, chopped into small pieces

3-4 carrots, peeled & chopped

4-5 cloves of garlic, pressed/minced

(You can add one cup of celery ~ I didn’t have any in my fridge)

2 tbsp parsley

2 tbsp oregano

1 tsp salt

1/2 tsp pepper

~ Allow to soften

~ Don’t let garlic burn

Then add into pot:

1.5 cartons of veggie broth

1 -2 thumbs ginger, minced

1/2 cup fresh or frozen corn

1/2 cup peas

~ Allow to simmer until carrots soften.

Then add:

2 can of chickpeas, drained & rinsed

1 -1/4 cup of noodles

~ Allow to lightly simmer on low-medium heat until the noodles are cooked.

~ Don’t hard boil.

~ If they soak up too much liquid ~ add more broth.

~ Add salt & pepper to taste.

~ Makes a big pot! (Sorry, I don’t do serving sizes)

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Enjoy!

Jeanne xo