Egg Noodles Chickpea Soup

There’s something about a warm bowl of soup that feels like a hug on a chilly day. The Egg Noodles Chickpea Soup is my go-to recipe for those moments when I seek comfort and nourishment. I remember the first time I made it; the house filled with the aroma of simmering chickpeas and herbs, instantly making everyone feel at home. It’s a recipe I stumbled upon during winter nights when the cold creeps in, and all I wanted was something hearty and fulfilling. It combines the gentle flavors of chickpeas with the delightful texture of egg noodles, creating a harmonious blend that warms both body and soul.

What to Gather for Egg Noodles Chickpea Soup

The ingredients used in the Egg Noodles Chickpea Soup are not only nourishing but also work harmoniously together to create a delightful flavor profile. Each component plays a vital role, from the creamy chickpeas that offer sustenance to the aromatic herbs that elevate the taste. Let’s take a closer look at these key players.

• Dried Chickpeas: These are the stars of the soup. When cooked, they become tender and creamy, providing a hearty base.
• Bicarbonate of Soda: Optional, but it helps soften the chickpeas during soaking, enhancing their texture.
• Water: Essential for cooking the chickpeas and creating the soup base.
• Fresh Parsley: Adds a burst of freshness and brightness to the dish.
• Extra Virgin Olive Oil: Provides a rich flavor and helps sauté the garlic.
• Rosemary: Offers an earthy aroma that complements the chickpeas beautifully.
• Garlic Cloves: Adds depth and a savory punch to the soup.
• Egg Noodles: These give the soup its comforting texture, making every bite satisfying.
• Salt: Enhances the flavors of all ingredients.
• Ground Pepper: A gentle spice that rounds out the dish.

Directions for Egg Noodles Chickpea Soup

Making the Egg Noodles Chickpea Soup is a joyful process that fills your kitchen with wonderful aromas. Follow these steps to create your warm bowl of happiness.

1. Begin the night before by soaking the dried chickpeas in water along with 1/2 tablespoon of bicarbonate of soda, if you choose to use it. This step is crucial for achieving the perfect texture. Allow them to soak overnight.
2. The next day, drain the soaked chickpeas in a colander and rinse them thoroughly under a running faucet. You want to remove any excess bicarbonate and dirt.
3. Transfer the rinsed chickpeas to a large saucepan. Add about 8 cups of fresh water and 1 tablespoon of parsley to the pan. Bring this mixture to a boil over medium-high heat. As it starts boiling, you’ll see bubbles rising, and it will smell amazing.
4. Once boiling, reduce the heat to low. Cover the pot, allowing it to simmer for 1 to 1.5 hours. Keep an eye on it, and stir occasionally. The chickpeas will become tender and creamy.
5. About 15 minutes before the cooking time is up, take a ladleful of the cooked chickpeas and transfer them to a blender. Blend until smooth and then add the creamed mixture back into the saucepan. This step will give your soup a creamy texture.
6. While the soup continues to simmer, heat a small saucepan over medium heat. Add the extra virgin olive oil and the rosemary twig. Once heated, add the garlic cloves and sauté until they turn golden brown. Remove the garlic and discard it, then pour the flavored oil back into the soup. This adds a lovely aroma and taste.
7. In another saucepan, bring water to a boil for the egg noodles. Don’t forget to add salt to the water. Once boiling, add the noodles and cook according to the package instructions until they are al dente. Drain and set aside.
8. Once the soup is ready, add the cooked egg noodles to the pot. Stir gently to combine everything. If you prefer a thinner soup, feel free to add more water to reach your desired consistency.
9. Before serving, sprinkle with the remaining parsley, salt, and ground pepper. A drizzle of extra virgin olive oil on top brings everything together beautifully.

Change It Up

There are so many ways to personalize the Egg Noodles Chickpea Soup. Here are some tips to consider when making it your own:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop, adding a little water to restore consistency.
• Freezing: You can freeze this soup for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: This soup pairs wonderfully with a fresh green salad or some crusty bread for dipping.
• Spice it Up: If you enjoy a kick, consider adding a pinch of red pepper flakes while cooking.
• Vegetarian Option: This dish is already vegetarian, making it a great option for meatless meals.

Great Combinations for Egg Noodles Chickpea Soup

Serving the Egg Noodles Chickpea Soup is all about enhancing its warmth and comfort. Here are some great ideas for what to serve alongside this delightful dish:

• Crusty Bread: A loaf of warm, crusty bread is perfect for dipping into the hearty soup. Try sourdough or a rustic country bread.
• Fresh Salad: A light, green salad with a simple vinaigrette complements the richness of the soup beautifully.
• Cheese: A sprinkle of grated Parmesan or Feta cheese on top adds a delicious layer of flavor.
• Herb Garnish: Fresh herbs like basil or cilantro can be added just before serving for an extra burst of freshness.
• Special Occasions: This soup makes a perfect centerpiece for dinner parties or family gatherings, creating a cozy atmosphere.
• Seasonal Variations: While perfect for winter, in spring, you can add seasonal vegetables like peas or spinach for freshness.

FAQ

Conclusion

The Egg Noodles Chickpea Soup is a heartwarming dish that combines nourishment with comfort. Its rich flavors and creamy texture make it a perfect meal for any occasion, especially during chilly weather. I encourage you to try making it yourself; you won’t be disappointed. It’s not just a recipe; it’s a warm embrace in a bowl.

Egg Noodles Chickpea Soup

The ultimate comfort food, Egg Noodles Chickpea Soup is a warm and nourishing dish perfect for chilly days. Packed with flavor and easy to make, this healthy recipe will satisfy your cravings. Make it tonight for a cozy meal the whole family will enjoy!

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Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Dried Chickpeas
• 1/2 tablespoon Bicarbonate of Soda optional
• 8 cups Water plus more if needed
• 2 tablespoons Fresh Parsley finely chopped
• 1 tablespoon Extra Virgin Olive Oil
• 1 twig Rosemary
• 3 cloves Garlic halved
• 7 ounces Egg Noodles a little over half of a 12 ounce bag
• 1/2 teaspoon Salt plus more for pasta water
• 1/4 teaspoon Ground Pepper

Equipment

• Large Pot
• Saucepan
• Blender
• Frying Pan
• Chef's Knife

Method

 

1. Step 1: Begin the night before by soaking the dried chickpeas in water along with 1/2 tablespoon of bicarbonate of soda, if you choose to use it. This step is crucial for achieving the perfect texture. Allow them to soak overnight.
2. Step 2: The next day, drain the soaked chickpeas in a colander and rinse them thoroughly under a running faucet. You want to remove any excess bicarbonate and dirt.
3. Step 3: Transfer the rinsed chickpeas to a large saucepan. Add about 8 cups of fresh water and 1 tablespoon of parsley to the pan. Bring this mixture to a boil over medium-high heat. As it starts boiling, you’ll see bubbles rising, and it will smell amazing.
4. Step 4: Once boiling, reduce the heat to low. Cover the pot, allowing it to simmer for 1 to 1.5 hours. Keep an eye on it, and stir occasionally. The chickpeas will become tender and creamy.
5. Step 5: About 15 minutes before the cooking time is up, take a ladleful of the cooked chickpeas and transfer them to a blender. Blend until smooth and then add the creamed mixture back into the saucepan. This step will give your soup a creamy texture.
6. Step 6: While the soup continues to simmer, heat a small saucepan over medium heat. Add the extra virgin olive oil and the rosemary twig. Once heated, add the garlic cloves and sauté until they turn golden brown. Remove the garlic and discard it, then pour the flavored oil back into the soup. This adds a lovely aroma and taste.
7. Step 7: In another saucepan, bring water to a boil for the egg noodles. Don’t forget to add salt to the water. Once boiling, add the noodles and cook according to the package instructions until they are al dente. Drain and set aside.
8. Step 8: Once the soup is ready, add the cooked egg noodles to the pot. Stir gently to combine everything. If you prefer a thinner soup, feel free to add more water to reach your desired consistency.
9. Step 9: Before serving, sprinkle with the remaining parsley, salt, and ground pepper. A drizzle of extra virgin olive oil on top brings everything together beautifully.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop, adding a little water to restore consistency.
• Freezing: You can freeze this soup for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: This soup pairs wonderfully with a fresh green salad or some crusty bread for dipping.
• Spice it Up: If you enjoy a kick, consider adding a pinch of red pepper flakes while cooking.
• Vegetarian Option: This dish is already vegetarian, making it a great option for meatless meals.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.