Eosinophilic Esophagitis Friendly Vegan Chickpea Noodle Soup
Total time50 min
Prep time15 min
Cook time35 min
5.0(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp turmeric
- 8 cups vegetable broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups dry egg-free wide egg noodle-style pasta or rotini
- 1 tbsp lemon juice
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic, dried thyme, dried parsley, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it doesn't brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!