Trying something new is always fun! If you want to change up your typical noodle soup, try this Comfy Chickpea Noodle Soup for a delicious surprise! Chickpeas, orecchiette pasta, miso, rosemary, lemon essence, and dill all add a bit of flare to the ordinary but always lovely broth, making an extraordinary bowl of deliciousness! Comfy Chickpea Noodle Soup is the alternative you never knew you needed. It’s phenomenal!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 shallot, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced 1/4-inch-thick
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 cups low-sodium vegetable broth
  • 2 cups cold water
  • 2 (2-inch-long) strips lemon peel
  • 2 1/2 cups orecchiette
  • 3 tablespoons yellow miso
  • crushed red pepper flakes, to taste
  • fresh dill, to taste, chopped, for garnish
  • lemon wedges, to taste, for garnish

Directions

Step 1 –In a large pot over medium heat, heat the olive oil.

Step 2 –Add the onion and the shallot to the heated oil, and cook, stirring occasionally, until they have softened, about 5 minutes.

Step 3 –Add the celery and the carrots to the onion mixture and season with the salt and the black pepper. Cook, stirring often, about 5 minutes.

Step 4 –Add the garlic to the onion mixture and cook, stirring often, until fragrant, about 1 minute.

Step 5 –Add the chickpeas, the bay leaves, the rosemary, the salt, and the black pepper to the veggie mixture and cook, while stirring, until the rosemary is fragrant, about 1 minute.

Also Read:  Brunch Cups

Step 6 –Add the vegetable broth, the cold water, and the lemon peels to the soup mixture and bring to a simmer. Use a wooden spoon to loosen any of the browned bits from the bottom of the pot.

Step 7 –Add the orecchiette to the soup mixture and bring to a simmer, stirring occasionally.

Step 8 –Cook the soup until the orecchiette is al dente, about 13-15 minutes.

Step 9 –Transfer the pot from heat.

Step 10 –Ladle 1/2 cup of the soup liquid into a medium bowl. Add the yellow miso and whisk to combine.

Step 11 –Add the miso mixture back to the soup and whisk to combine.

Step 12 –Season the soup with the salt, the black pepper, and the red pepper flakes and stir to combine.

Step 13 –Serve the soup garnished with the dill and the lemon wedges.