Chickpea and Noodle Soup

As you know I am always on the lookout for tasty vegetarian recipes. This recipe caught my eye at the Fresh 365 blog. She used water and garlic powder as the base, but I always have a lot of garlic and chicken broth on hand so I used that instead. The results were WONDERFUL! Made with pantry staples, it was simple, easy and healthful! Seriously, so flavorful and just as comforting as chicken noodle soup. I had a houseful of sickies (runny noses, coughing, fevers etc) this weekend, so this soup really hit the spot! Mmm I loved it and will be making it often! This picture was taken the day after–so the noodles had soaked in all the yummy broth, but it was still delicious!

Chickpea Noodle Soup
submitted by Melanie adapted from Fresh365

Printable recipe here

serves 6 (can easily be halved)

1 tablespoon olive oil
3 cloves garlic, chopped
8-10 cups chicken broth –can use vegetable broth
1/2 teaspoon crushed red pepper flakes
1 lb pasta (I used whole wheat angel hair, broken in half)
2 15.5-oz cans chickpeas, drained and rinsed
black pepper, to taste
shaved Parmesan or Asiago cheese
(I think if you have fresh parsley–that would be good too)

In a large pot, heat olive oil, garlic and crushed red pepper flakes. Saute for a few minutes, then add broth. Bring broth/ garlic mixture to a boil, over high heat. Stir in pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.