Spinach Chickpea Noodle Soup Calories

To make spinach chickpea noodle soup, simmer cooked chickpeas in seasoned broth, add the noodles, then stir in chopped spinach near the end. Cook until the noodles are tender, following the timing on their package.

Yes, canned chickpeas work well in spinach chickpea noodle soup. Drain and rinse them first, then add them to the broth; because they are already cooked, they only need to heat through while the noodles cook.

Add the spinach near the end of cooking, once the noodles are nearly tender. Chopped spinach wilts quickly, and adding it late helps preserve its color and keeps the leaves from becoming overly soft.

Short noodles or small pasta shapes work best in spinach chickpea noodle soup because they are easy to eat with the chickpeas and spinach. Traditional Turkish erişte is a good choice, but other short noodles can also be used.

Cook the noodles only until just tender, since they continue softening as they sit in hot broth. If you plan to store the soup, cook and refrigerate the noodles separately, then add them to each bowl when serving.

Spinach chickpea noodle soup is a home-style combination rather than a single standardized Turkish recipe. Turkish erişte gives it a regional home-cooking feel, while the exact broth, seasonings and proportions vary between cooks.

Serve spinach chickpea noodle soup with lemon wedges, a simple salad or crusty bread. A spoonful of plain yogurt is another easy accompaniment, especially when the soup is seasoned with mint or pepper.

Yes, but the noodles may turn soft after thawing. For better texture, freeze the soup before adding the noodles, then cook them in the reheated broth; add the spinach near the end if you are preparing it fresh.

Spinach chickpea noodle soup keeps for about 3–4 days in a covered container in the refrigerator. The noodles will absorb broth as it sits, so add a little water or broth when reheating and heat it thoroughly.