Chickpea and Pasta Soup

Chickpeas are a great source of plant-based protein and fiber, making this soup a nutritious and filling meal option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Chickpea and Pasta Soup

Cooking Method: Boiling, Simmering Cuisine: Italian, Mediterranean Courses: Dinner, Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Chickpeas
• 1 cup Pasta
• 4 cup Vegetable broth
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Carrot
• 2 stalk Celery stalks
• 1 medium Tomato
• 2 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 1 tablespoon Lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrot, and diced celery. Cook until vegetables are tender.
2. Add diced tomato, dried oregano, dried thyme, salt, and black pepper. Stir well.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add chickpeas and pasta. Cook until pasta is al dente.
5. Stir in fresh parsley and lemon juice. Let the soup rest for 5 minutes.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 45g15%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.