Chickpea Noodle Soup

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Why so many chickpea recipes? Chickpeas are heart healthy. Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. For vitamins and nutrients

  • About 6% to 8% of your daily requirement of calcium.

  • About 40% of your daily requirement of fiber.

  • About 22% of your daily requirement of iron (for dried cooked chickpeas; 8% for canned)

    Plus with the difficulty in finding animal protein sources, it is a great time to experiment with some vegetarian recipes!

Adapted from America’s Test Kitchen ( https://www.americastestkitchen.com/guides/vegan/vegan-recipes)

6 Servings

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Ingredients

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 3 carrots, peeled & sliced 1/4” thick

  • 3 celery ribs, sliced 1/4” thick

  • 1 zucchini, quartered & sliced 1/4” thick

  • salt & pepper

  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried

  • 2 bay leaves

  • 6 cups vegetable broth

  • 2 cans chickpeas, drained & rinsed or 2 cups cooked chickpeas

  • 1/4 ditalini pasta

  • 2 cups fresh spinach

Method

  1. Heat oil in dutch oven over medium heat until shimmering. Add onion, carrots, celery & zucchini. Saute, stirring occasionally until softened, 5-7 minutes. Add 1/4 teaspoon pepper, thyme & bay leaves. Cook until fragrant, about 30 seconds.

  2. Stir in broth & chickpeas. Bring to a boil. Reduce heat to medium low and simmer, partially covered, about 10 minutes.

  3. Stir in pasta, increase heat to medium high and boil until just tender, about 10 minutes. Discard bay leaves and add spinach. Cook until just wilted. Season with salt & pepper to taste.