Low Sugar Za'atar-Tahini Chickpea Noodle Soup
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes
- 6 cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz whole wheat spaghetti, broken into thirds
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp za'atar
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, turmeric, cumin, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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