Get it? Chickpea noodle soup?! Haha! It is never too warm out for a big bowl of nourishment like this.
Seriously, this is a very easy soup to throw together. I use carrots, celery and leeks for the vegetables. Onions are wonderful too, but I think leeks are more delicate and delicious. I use water as the base but vegetable stock adds another layer of flavor. The chickpeas are creamy and full of protein and I use gluten-free fetuccine for a perfect bowl of soup!
This recipe yields about 2 bowls. Adjust as necessary and remember, vegetables vary in size so use what makes sense.
1/2 medium leek, white and light green parts
1 stalk of celery
3 cups water
1 cup cooked chickpeas
1 cup cooked fettucine
Pinch of salt and white pepper
Chives, for garnish
Prepare the vegetables by cutting the leeks, carrots and celery into semi circles.
Place the vegetables into a soup pot with a few tablespoons of water and cook until just softening. Add the rest of the water and cook together on medium heat. Season with salt and pepper.
Cook the pasta in a separate pot. When ready, drain and add to the soup. Add the chickpeas and bring everything up to heat.
Snip the chives and garnish each bowl. Enjoy!