Vegetarian Za'atar-Tahini Chickpea Noodle Soup

Total time45 min

Prep time15 min

Cook time30 min

Vegetarian Za'atar-Tahini Chickpea Noodle Soup

This cozy, spiced soup layers tender carrots, celery, and onion with hearty chickpeas and broken whole wheat spaghetti, all simmered together until the noodles soften and everything melds into a warming, satisfying bowl. Turmeric, cumin, and a touch of red pepper flake give the broth real depth, while a whisked-in mixture of tahini and fresh lemon juice turns it silky and rich right at the end. The finishing touch is a spoonful of za'atar swirled into olive oil, drizzled over each bowl for a fragrant, herby lift, with parsley and a lemon wedge on the side if you want extra brightness. It's the kind of soup that feels both nourishing and a little indulgent, thanks to that tahini-lemon swirl. Simple pantry spices and wholesome plant-forward ingredients make this one an easy, comforting choice for a vegetarian dinner rotation.

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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