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Chickpea Noodle Soup
20 minutes
40 minutes
2 to 4
Steps
- In a soup pot, heat a glug of olive oil over medium heat. Add the thyme (or herbs de Provence) and briefly fry, 10 to 15 seconds.
- Add the onion, leek, and garlic, plus a big pinch of salt, and reduce heat to medium-low. Sweat the mixture until soft, about 7 minutes.
- Add the white wine and reduce by half.
- Dissolve the miso into 8 cups of water. If it doesn’t blend completely, don’t worry, it will as the soup simmers—this just helps it along.
- Add the root vegetables, chickpeas, and miso water. Bring to a boil, reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes.
- Meanwhile, in a small frying pan, lightly toast the red pepper flakes over medium-high heat until fragrant, about 30 seconds.
- In a separate bowl, combine 1/2 cup of olive oil, the lemon zest, lemon juice, parsley, and a pinch of salt. Add the warm red pepper to the mixture.
- When the vegetables are tender, taste and adjust the salt as desired. Add the pasta and simmer until tender, 6 to 8 minutes.
- Divide the soup into 4 bowls and top with a hefty spoonful of the parsley relish.
Originally published at food52.com. Reproduced for personal collection.
