Go Back
–+ servings

Chickpea Noodle Soup

This creamy Chickpea Noodle Soup is the ultimate vegan comfort food that warms the soul and satisfies the appetite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons olive oil Use high-quality olive oil for sautéing the vegetables.
  • 1.5 cups sliced carrots Fresh carrots add natural sweetness and crunch.
  • 1.5 cups sliced celery Celery contributes a delightful crunch and flavor depth.
  • 1 yellow onion, diced Onions provide a savory base for the soup.
  • 5 cloves garlic, minced Garlic adds aromatic warmth and richness.
  • 1 teaspoon curry powder This spice gives the soup a warm, inviting flavor profile.
  • 0.5 teaspoon ground ginger Ginger enhances flavor with its zesty kick.
  • 0.25 teaspoon ground turmeric Turmeric not only colors but also adds health benefits.
  • 32 oz. vegetable broth A good quality broth enriches the soup's taste.
  • 1 can (13.5 oz.) full fat coconut milk Coconut milk lends creaminess and depth of flavor.
  • 8 oz. uncooked rotini pasta Rotini pasta holds onto the soup's flavors beautifully.
  • 1 can (15 oz.) garbanzo beans (chickpeas), drained Chickpeas provide protein and heartiness to the dish.
  • 2 bay leaves Bay leaves infuse subtle flavor during cooking.
  • 1 teaspoon apple cider vinegar This adds brightness to balance the creaminess of coconut milk.
  • Kosher salt Essential for seasoning to enhance all flavors present in the soup.
  • fresh cracked pepper Adds a touch of spice and freshness to each bowl.
  • fresh chopped parsley for garnish Parsley brightens up your dish visually and adds freshness.

Method
 

  1. Start by heating olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add in the sliced carrots, celery, and diced onion along with generous pinches of kosher salt and fresh cracked pepper to taste. Sauté these vegetables for about 8 minutes, stirring occasionally, until they soften beautifully.
  2. Next, stir in minced garlic along with curry powder, ground ginger, and turmeric into the pot with your sautéed vegetables. Cook this mixture for an additional minute while stirring frequently to release all those fragrant spices into your kitchen.
  3. Pour in a splash of vegetable broth to deglaze the pan, scraping up all those delicious bits stuck at the bottom from your sautéed veggies and spices which add incredible depth of flavor.
  4. Add full-fat coconut milk, uncooked rotini pasta, drained chickpeas, remaining vegetable broth, bay leaves, along with more salt and pepper into your pot.
  5. Increase heat to medium-high until your soup reaches a simmer then cover it before turning down heat low so it gently simmers away! Cook this mixture for 6-10 minutes or until your rotini pasta is just al dente.
  6. Finally, stir in apple cider vinegar then taste test; adjust seasoning if necessary by adding more salt or pepper as desired! Ladle out generous portions into bowls garnished with fresh chopped parsley before serving hot!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!