Crockpot Chickpea Noodle Soup
Easy and delicious Crockpot Chickpea Noodle Soup!
Servings: 6 servings
Ingredients
- 1 cup dried chickpeas drained overnight (you can sub this for 2 cans of drained and rinsed chickpeas)
- 3 carrots peeled and diced
- 3 celery stalks, diced
- 1 onion medium, diced
- ½ teaspoon of dried and crushed rosemary
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- 8 ounces pasta I like using spiral noodles for a more classic soup
- additional salt and pepper to taste
- optional: 1 tablespoon of lemon juice
Instructions
- If you haven't already done so, drain and rinse your chickpeas and then add them to your Crockpot.
- Add in the carrots, celery, onion, rosemary, garlic powder, salt, pepper, broth, olive oil, and parsley. Let cook on high for 4 hours of low for 6-7 hours. If using canned chickpeas, it really only needs to cook for about 2 hours on high to cook the veggies.
- Add in the noodles and cook for an additional 15-20 minutes or until the noodles reach your desired texture. Stir in the lemon juice if using as well as additional salt and pepper.
- The pasta will really absorb a lot of the liquid so add additional broth/ water as needed.
- Serve and ENJOY!
Nutrition
Calories: 342kcal | Carbohydrates: 58g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1593mg | Potassium: 563mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5988IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg
