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Sopa de Fideo

This cozy chickpea noodle soup is a flavorful medley of vegetables and protein. Recipe source: Chef Jessica Holmes

Prep Time: 15 minutes Total Time: 1 hour Cook Time: 45 minutes Servings: 14
Ingredients Click the play button next to each ingredient for How-To Videos
  • 3 tablespoons Vegetable Oil
  • 3 cloves of Garlic, minced
  • 2 Onion, diced
  • 1/2 Carrots, diced
  • 1 medium Potato, diced
  • 2 (15 ounce) cans Chickpeas, drained and rinsed
  • 1 (15 ounce) can Diced Tomatoes
  • 1 bunch of Cilantro, minced
  • 6 cups of low sodium Vegetable Stock
  • 2 cups Spaghetti Noodles, broken into small pieces
  • 1 teaspoon of Cumin
  • 1 Bay Leaf
  • 1/2 teaspoon Salt
  • 1 teaspoon Pepper
Preparation
  1. In a stockpot, combine vegetable oil, garlic, cumin, bay leaf, salt and pepper. Sauté for a few seconds.
  2. Add onions and cook for a few minutes. Add carrots, potatoes and chickpeas.
  3. Stir in tomatoes and cilantro. Let simmer together for a few minutes.
  4. Add stock. Let simmer for 30-45 minutes or until potatoes are soft.
  5. Break spaghetti into thirds and add to pot. Simmer for 7-10 minutes or until noodles are soft.
  6. Garnish with cilantro, and serve. Enjoy!
Nutrition Facts
Serving Size 1/14 of recipe % Daily Value
Calories 277
Fat 4 g 5%
Saturated Fat 0.4 g 2%
Cholesterol 0 mg 0%
Sodium 600 mg 26%
Total Carbohydrates 49 g 18%
Fiber 12 g 43%
Sugars 9 g
Protein 14 g 28%
Ingredient Nutrition Info
Garlic

Garlic contains vitamin B6, manganese and phosphorus.

Onion

Onions are a good source of vitamin C and vitamin B6.

Carrot

Carrots are a good source of vitamins A, K and B6.

Potato

Potatoes are a good source of vitamin B6 and vitamin C.

Chickpeas

Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fiber, folate, iron, phosphorus, thiamin, vitamin B6, magnesium and zinc.

Cilantro

Cilantro leaves are particularly rich in vitamin A, vitamin C and vitamin K.

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