Saturday, December 7, 2013

Chickpea Noodle Soup

Crunchy Spiced Chickpeas

 16 oz. chickpeas, rinsed
 2 t. olive oil (optional...can use vegetable broth)
 2 t. onion powder
 1 t. garlic granules
 1 t. thyme
 1/2 t. rosemary
 Salt and pepper to taste

 7 oz. gluten-free or regular linguine noodles, broken in half and cooked according to package instructions
 1 T. olive oil or 1/4 cup low-sodium vegetable broth
 1 yellow onion, diced
 2 carrots, peeled and diced
 2 parsnips, peeled and diced
 2 celery stalks, diced
 2 - 3 cloves of garlic, minced
 1 T. low-sodium tamari or soy sauce
 1 T. dill
 1 T. thyme
 8 cups low-sodium vegetable broth
 1/2 cup curly parsley, chopped
 Salt and pepper to taste

Preheat oven to 425 degrees. Line a cookie sheet (with raised edges so the chickpeas don’t roll off) or another long, flat pan with parchment paper. Spread the chickpeas on the pan and bake for 20 minutes, remembering to move them with a spatula every five minutes to prevent burning.

After 20 minutes, lower the heat to 375 degrees, and place the chickpeas in a bowl and toss with the oil and spices. Return them to the same baking sheet and cook for 15 more minutes. Once out of the oven, put them back in the bowl to prevent further cooking.

 Meanwhile, start your soup. Start a large pot of water to boil and cook the linguine according to the directions.

 Heat the olive oil or vegetable stock on medium-high in a large sauté pan; add the onion, carrots and parsnips for four - five minutes, or until beginning to soften. Add the celery, garlic, tamari and spices and sauté for five more minutes. Transfer to a soup pot, add the broth and cook on medium-low until the soup is heated through. Season as you like with salt and pepper.

On the bottom of each bowl, put some strained noodles, then the soup on top of that, sprinkle on the chickpeas and garnish with parsley. Enjoy!  (I put the noodles, chickpeas, and parsley all in the pot and it worked just fine.)

Note to self:  DOUBLE this recipe as it always goes quickly.


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