Chickpea Noodle Soup w/ Fresh Thyme
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- salt and pepper to taste
- 2 cups water
- extra virgin olive oil
- 1/2 white onion chopped
- 4 cups vegetable stock
- 1 tsp old bay seasoning
- 1 tsp fresh thyme finely chopped
- 1 1/2 cups cooked chickpeas
- 8 oz. gluten-free pasta (i used brown rice spaghetti
- 3 large cloves garlic finely minced
- Carbohydrate 86.7586250459932 g
- Cholesterol 0 mg
- Fat 7.686035 g
- Fiber 13.4427498500347 g
- Protein 15.556545 g
- Saturated Fat 0.938392 g
- Serving Size 1 1 -3 (3261g)
- Sodium 11340.2303008392 mg
- Sugar 73.3158751959585 g
- Trans Fat 1.089023 g
- Calories 465 calories
Start by cooking your pasta according to the package directions, or until al dente. When done, rinse pasta off with cold water in a strainer and set aside.Bring a pot to medium heat (I used the same pot as I used to cook the pasta). Add chopped onions and a glug of extra virgin olive oil, and sauté for a few minutes, or until onions are translucent. Add in minced garlic and sauté for another minute or so, until garlic is fragrant. Be careful to not let the garlic brown too much!Add in vegetable stock, water, cooked chickpeas, thyme, and Old Bay seasoning. Let simmer for about five minutes, so the flavors can really meld.Taste broth and add salt and pepper as desired. I added a lot of fresh-cracked black pepper, but you can do whatever you like.When ready to serve, place spaghetti in bowls. Spoon the soup over pasta and mix in your bowl.Enjoy!
