If you are looking for a protein filled vegetarian option for weeknight meal, here is your answer. Chickpea soup with enough protein from Chickpeas and Edamame, much needed veggies and Carbs from Noodles. You can just eat it as is or serve it with Fresh baked bread that can be dunked into the soup.
Chickpea Soup with Saffron, Cumin and Ginger
- Chickpeas ¾ Can
- Edamame Beans Frozen 6 Oz
- Tomatoes 2 medium chopped
- Carrots 2 chopped in cubes
- Celery (optional) 1 stalk chopped
- Onion yellow (or any mild onion) ½ chopped very small
- Egg Noodles or Rice Noodles 4 Oz packet dry
- Vegetable Broth 2 Cups plus more as needed or substitute water
- Butter ½ Tbsp.
- Saffron 2 generous pinches
- Cumin Powder ½ Tbsp.
- Ginger crushed 1 tsp
- Black Pepper about 3 crushed fine
- Clove 1
- Salt per taste
- Honey per taste
- Cilantro for garnish (optional)
- Paprika (optional)
- Cut all the vegetables and keep aside. Open Can of Chickpeas, Drain and wash the Chickpeas and keep aside.
- In a sauce pan on medium heat, add butter. When it starts to melt, add Onion and sauté until translucent but not brown.
- Add Clove and wait for 10 seconds.
- Add Carrots and Celery if using and sauté for couple of minutes.
- Add tomato and sauté for another 2 minutes
- Add Chickpeas and Edamame. Add the Vegetable Broth and let cook for 7 minutes or so.
- Add Ginger, Saffron, Black Pepper, Cumin Powder and Salt and let cook for another 5 minutes. Carrot should be completely cooked.
- If you feel you would like it a bit less tart, add honey. If you would like it hot, add paprika and mix.
- Add as much water or Broth as needed to make it to desired consistency.
As for Egg Noodles, you add them in two different ways. One is cook them separately as per package instructions, toss in butter and add them to the soup right before serving OR you can add them to the boiling soup, let boil for couple of minutes and cover tightly until ready to serve. When ready to serve, Noodles should be cooked through. Warm the soup a little and serve. It would really depend on what’s easier for you and what type of Noodles you use.
Adapted from Deborah Madison’s Spicy Chickpea soup