Turmeric Ginger Chickpea Noodle Soup

3 tbsp olive oil, divided
1 yellow onion, diced (~1 1/2 cups) cone #3
3 cloves minced garlic cone #1
1 tbsp freshly grated turmeric cone #1
2 tsp freshly grated ginger cone #1
8 cups (64oz) vegetable broth
2 tbsp freshly squeezed lemon juice
1/2-3/4 tsp salt
1/4-1/2 tsp ground black pepper
1 cup thinly sliced celery
1 red bell pepper, finely diced
1 large carrot, finely diced cone #3
28 oz (2 cans) chickpeas, drained and rinsed
4 oz spaghetti noodles (or another pasta variety)
4 cups finely chopped swiss chard or lacinato kale
1/4 cup chopped fresh parsley
For garnish: thinly sliced scallions

Heat 2 tbsp of olive oil in a large pot. Add onion, garlic, turmeric and ginger and sauté for 5-6 minutes, stirring often, until softened and fragrant.
Transfer the onion mixture to a blender. Add lemon juice and vegetable broth and blend on high for 30-40 seconds. Set aside.
Add remaining 1 tbsp of oil to the same pot. Add celery, red pepper and carrot and sauté for 4-5 minutes.
Add broth (from the blender) along with salt and pepper. Stir well and bring to a boil. Once boiling, add pasta and chickpeas and stir well. Reduce heat to a simmer and let cook for 5-8 minutes, until the pasta starts to soften.
Stir in swiss chard and parsley and continue cooking for a few more minutes, until pasta is al dente. Optional: serve topped with more fresh vegetables and thinly sliced scallions.

Gluten free? Sub in your favorite gluten free spaghetti (or any other pasta variety). Rice noodles work well, too!
More delicious plant-based recipes on the Foodture Cooking School Recipe Blog

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