Creamy Chickpea Noodle Soup
This creamy chickpea noodle soup offers comforting vegan flavors using pantry staples, perfect for family meals with cozy spices and a rich, satisfying texture.
Equipment
- 1 large heavy bottom pot
Ingredients
- 2 tablespoons olive oil
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 32 ounces vegetable broth
- 1 13.5-ounce can full fat coconut milk
- 8 ounces uncooked rotini pasta
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 2 bay leaves
- 1 teaspoon apple cider vinegar
- Kosher salt to taste
- Fresh cracked pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large heavy bottom pot over medium-high heat.
- Add carrots, celery, and diced onion with salt and pepper; cook for 8 minutes, stirring occasionally.
- Stir in garlic, curry powder, ground ginger, and turmeric; cook for 1 minute while stirring.
- Pour a small amount of vegetable broth to deglaze the pan, scraping up browned bits.
- Add coconut milk, rotini pasta, and drained chickpeas to the pot.
- Pour in remaining vegetable broth and add bay leaves along with more salt and pepper.
- Bring the soup to a simmer over medium-high heat, then cover and reduce heat to low.
- Simmer for 6 to 10 minutes until pasta is just al dente.
- Remove from heat, stir in apple cider vinegar, and adjust salt and pepper to taste.
- Garnish with fresh chopped parsley before serving.
Notes
- Use any short pasta like elbow macaroni or penne as substitutes.
- Adjust cooking time when using different noodles for best texture.
- Substitute coconut milk with heavy cream or plant-based milk if preferred.
- The soup thickens on cooling; add broth or coconut milk to loosen.
- Reheat gently with added liquid and season to taste.