GARBANZO NOODLES RECIPES

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VEGAN CHICKPEA NOODLE SOUP RECIPE | ALLRECIPES



Vegan Chickpea Noodle Soup Recipe | Allrecipes image

It doesn't get easier than this: All ingredients go in 1 pot at the same time and all you need to do is wait! This soup is so simple and yet very comforting.

Provided by Rita

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

4 cups water
1 (14 ounce) can chickpeas, drained
½ cup sliced white mushrooms
5 tablespoons nutritional yeast
4 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon toasted sesame oil
1 teaspoon onion powder
¾ teaspoon garlic granules
½ teaspoon ground turmeric
¼ teaspoon paprika
½ (8 ounce) package angel hair pasta

Steps:

  • Combine water, chickpeas, mushrooms, nutritional yeast, parsley, salt, sesame oil, onion powder, garlic granules, turmeric, and paprika in a large saucepan over high heat. Bring to a boil. Add angel hair pasta and cook in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • Remove from heat, taste, and adjust seasoning if needed. Ladle into warmed bowls.

Nutrition Facts : Calories 248.9 calories, CarbohydrateContent 42.8 g, FatContent 3.6 g, FiberContent 8.4 g, ProteinContent 13.6 g, SaturatedFatContent 0.3 g, SodiumContent 949.4 mg, SugarContent 1 g

CHICKPEA NOODLE SOUP RECIPE | RECIPE - RACHAEL RAY SHOW



Chickpea Noodle Soup Recipe | Recipe - Rachael Ray Show image

Rach's easy and healthy Chickpea Noodle Soup is perfect for feeding your family on a weeknight.

Provided by Rachael Ray

Number Of Ingredients 32

2 tablespoons extra-virgin olive oil (EVOO)
3 carrots
chopped
2 ribs celery with leafy tops
chopped
1 onion
chopped
1 leek
chopped
4 large cloves garlic
grated or chopped
Salt and pepper
1 fresh bay leaf
1 teaspoon ground coriander
? palmful
1 teaspoon ground cumin
? palmful
1 teaspoon ground turmeric
or 1 inch freshly grated
1 teaspoon ground ginger
or 1 inch freshly grated
Two 14-ounce cans chickpeas
drained and one pureed in a food processor
2 quarts vegetable stock
1 bunch chard
stemmed and coarsely chopped
8 ounces wide egg noodles
1 lemon
juiced
1 cup chopped fresh herbs
such as chives
dill and parsley or cilantro

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

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