easy spicy chickpea noodle soup
Classic flavors given a boost with smoky seasonings and a touch of milk for a bit of extra cozy.
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 1 cup carrot, chopped
- 1/2 cup celery, diced
- 6 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp smoked paprika
- 1/2 tsp cayenne pepper, or to taste
- 8 cups vegetable broth
- 2 cups short-cut egg noodles
- 1 can chickpeas, drained
- 3/4 cup canned full-fat coconut milk, or whole milk
- 1/2 cup fresh parmesan, grated
- 1/4 cup fresh parsley, chopped
Instructions
- Melt the butter in a large pot of Dutch oven over medium heat. Saute the onion, carrot, and celery until soft, about 5-8 minutes. Stir in the garlic, thyme, sage, smoked paprika, cayenne pepper, and a big pinch of salt and pepper until very fragrant, about 2-3 minutes.
- Pour in the vegetable broth and bring to a boil on high heat. Add the egg noodles and cook, stirring occasionally, according to package directions, until al dente. Lower the heat back to medium and stir in the chickpeas, coconut milk, and parmesan until the cheese melts, about 2-3 minutes. Remove the pot from the heat and stir in the parsley. Taste and adjust salt and pepper.
- Divide soup into bowls and serve with fresh herbs and additional parmesan, as desired.
Notes
*Noodles: If you want to keep the noodles and the soup base separate, boil the noodles in a different pot an add to your bowl as you serve. Store separately in the fridge for up to 5 days.