Chickpea and Noodle Soup

As you know I am always on the lookout for tasty vegetarian recipes. This recipe caught my eye at the Fresh 365 blog. She used water and garlic powder as the base, but I always have a lot of garlic and chicken broth on hand so I used that instead. The results were WONDERFUL! Made with pantry staples, it was simple, easy and healthful! Seriously, so flavorful and just as comforting as chicken noodle soup. I had a houseful of sickies (runny noses, coughing, fevers etc) this weekend, so this soup really hit the spot! Mmm I loved it and will be making it often! This picture was taken the day after--so the noodles had soaked in all the yummy broth, but it was still delicious!

Chickpea Noodle Soup
submitted by Melanie adapted from Fresh365

Printable recipe here

serves 6 (can easily be halved)

1 tablespoon olive oil
3 cloves garlic, chopped
8-10 cups chicken broth --can use vegetable broth
1/2 teaspoon crushed red pepper flakes
1 lb pasta (I used whole wheat angel hair, broken in half)
2 15.5-oz cans chickpeas, drained and rinsed
black pepper, to taste
shaved Parmesan or Asiago cheese
(I think if you have fresh parsley--that would be good too)

In a large pot, heat olive oil, garlic and crushed red pepper flakes. Saute for a few minutes, then add broth. Bring broth/ garlic mixture to a boil, over high heat. Stir in pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.