This really hearty and delicious stew is great for a cold day or any occasion. You can make this ahead of time without the noodles and just add them as you’re warming it up (if you’re using thin vermicelli style noodles). This is basically minestrone but with slightly different flavors and chickpeas instead of beans in case you need a little variety in your life.
Chickpea Soup
AuthorMabDifficultyBeginnerIn a soup pot, heat enough olive oil to coat the bottom of the pot over medium heat until shimmering and then add the onions and cook until translucent, about 5 minutes.
Add the garlic and saute for just a minute then add the tomatoes, spinach, chickpeas, parsley, spices, and broth then bring to a boil and immediately turn the heat down to low and simmer for 20-25 minutes, stirring occasionally.
While the soup simmers, toast the vermicelli in a small pan with 1 tablespoon olive oil until it turns golden brown then remove from heat.
Stir in the toasted vermicelli and cook for another 3-5 minutes until the pasta is cook through.
Adapted from The Mediterranean Dish
Ingredients
Directions
In a soup pot, heat enough olive oil to coat the bottom of the pot over medium heat until shimmering and then add the onions and cook until translucent, about 5 minutes.
Add the garlic and saute for just a minute then add the tomatoes, spinach, chickpeas, parsley, spices, and broth then bring to a boil and immediately turn the heat down to low and simmer for 20-25 minutes, stirring occasionally.
While the soup simmers, toast the vermicelli in a small pan with 1 tablespoon olive oil until it turns golden brown then remove from heat.
Stir in the toasted vermicelli and cook for another 3-5 minutes until the pasta is cook through.