Mexican Chickpea Soup

I recently subscribed to a new blog. Now this is a big deal. I get a shitton of emails from various things I’ve subscribed to over the years and adding more is usually a bad idea, no matter how many deals they appear to offer. There’s just not enough time to pay attention to most of them.

But I just had to subscribe to this one. It has beautiful food styling, wonderful recipes AND it’s local to me. I couldn’t resist.

The first email in my inbox from Feasting at Home included a gorgeous recipe for Mexican Chicken Noodle Soup. It looked fast and tasty, so I couldn’t resist. I especially liked that idea to substitute Chickpeas for the Chicken. I often use them interchangeably in recipes and always try to have some home cooked chickpeas in the freezer.

It’s rare that I can ever follow a recipe exactly. Either I don’t have everything required or I’ve convinced myself that my ideas are better. I almost always add more veggies than the recipes asks for and i’m convinced that all recipes are improved by more veggies. I guarantee that the Mexican Chicken Noodle Soup would been great as Feasting at Home has written it but I added a few things and changed some quantities. To make it even better,  I recently made homemade Ciabatta, making it a perfect meal.

Here’s my modifications to the recipe:

Mexican Chickpea Soup with a side of homemade Ciabatta Bread

Mexican Chickpea Soup

Adapted from Feasting at Home
2 Servings | 30 Minutes Total Time

Ingredients
1 T Olive Oil
1 medium Onion, chopped
2 stocks of Celery, chopped
2 Carrots, chopped
2 Tomatoes, chopped
2-3 frozen or fresh Jalapenos
4 Cloves of Garlic, crushed
2 cups Chickpeas (homemade with some liquid), you can substitute 1 Can
Spices: Cumin, Chili Powder, Coriander, Oregano and Cayenne
Stock to fill pot within 2 inches of top (about 2 cups)
Noodles to fill pot (1/2 cup but could add more if you have more space)
Juice of 1 lime
Garnish with avocado and fresh cilantro

Directions

Sauté the Onions in Olive Oil until clear and starting to brown. Add the celery and sauté for a couple minutes. Add the carrots, tomatoes, jalapenos, garlic, chickpeas, spices and broth. Bring to a simmer until the carrots have softened, about 10 minutes.  Add the noodles and cook for another 10 minutes. Add lime at the end, season with salt and pepper then garnish with the avocado and fresh cilantro.  Yummy!