Rachs Chickpea Noodle Soup Is An Easy Healthy Weeknight Supper Food

RACH'S CHICKPEA NOODLE SOUP IS AN EASY, HEALTHY WEEKNIGHT SUPPER

Steps:

• Heat a soup pot over medium-high heat with oil, 2 turns of the pan, add carrots, celery, onions, leeks and garlic (Rach uses her multi-grater to grate the garlic directly into the pot), season with salt and pepper, bay, cumin, coriander, turmeric, and ginger, sweat for 8 to 10 minutes, half covered and stirring often
• Add chickpeas and stock, bring to boil, wilt in chard, cook noodles*, add lemon juice to serve and garnish with chives, dill and parsley or cilantro
• *Rach's Tip: Cook the egg noodles separately and drizzle with oil if not serving the whole pot of soup immediately

CHICKPEA NOODLE SOUP

Steps:

• Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
• Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
• Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
• Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
• Once cool, store the soup in the refrigerator, covered, for up to 5 days.

CHICKPEA CHICKEN-NOODLE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
• Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
• Photograph by Antonis Achilleos