Crockpot Chickpea Noodle Soup

It's been a long time since I have posted a recipe, but I am jumping into cooking healthy again with both feet and I'm looking forward to sharing these knew healthy recipes with you!

This recipe is an easy dump and cook soup.  It cooks for half a day and it is full of flavor and nutrients!  This soup is a GREAT option for any of our meat-free chronic illness warriors!  Or if you're like me, and you like a little meat you can add some extra nutrients by using a chicken bone broth!

Let me know if the comments what you think of this soup and if you love it as much as I did! :)

Crockpot Chickpea Noodle Soup

Ingredients:

• 1 cup of dried chickpeas, drained and soaked overnight.  (You can sub this for 2 cans of drained and rinsed chickpeas)
• 2 carrots, peeled and diced
• 3 stalks of celery, diced
• 1 medium onion, diced
• 1/2 tsp. dried and crushed rosemary
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 8 cups chicken both broth (or if you want meat free you can use veggie broth)
• 2 Tbs. extra virgin olive oil
• 8 oz. pasta (I used einkorn pasta, but you can use regular, or even gluten free pasta)
• additional salt and pepper to taste

Directions:

1. Drain and rinse your chickpeas and add them to your crockpot.
2. Add carrots, celery, onion, rosemary, garlic powder, salt, pepper, broth, and oil.
3. Let cook on high for 4 hours or low for 6-7 hours.  If you're using canned chickpeas it only needs to be cooked on high for a couple of hours.
4. Add the noodles and cook for an additional 15-20 minutes.
5. The pasta will absorb a lot of liquid so I added an extra 2 cups of water when I added the pasta in.
6. Serve in individual bowls and enjoy!
7. You can store this in a fridge for 1-2 weeks or store it in you freezer for a couple of months!

**Use organic ingredients when feasible