Description
This creamy and flavorful Chickpea Noodle Soup combines tender rotini pasta, hearty chickpeas, and a blend of warm spices in a rich coconut milk and vegetable broth base. With vibrant vegetables like carrots, celery, and onion, this comforting soup is perfect for a wholesome, vegetarian meal ready in just 30 minutes.
Ingredients
Vegetables
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids & Broth
- 2 tablespoons olive oil
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full fat coconut milk
Pantry & Spices
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 (15 oz.) can garbanzo beans (chickpeas), drained
- 8 oz. uncooked rotini pasta
- 2 bay leaves
- 1 teaspoon apple cider vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley
Instructions
- Heat Oil and Vegetables: Heat 2 tablespoons of olive oil in a large heavy bottom pot over medium-high heat. Add 1.5 cups sliced carrots, 1.5 cups sliced celery, and 1 diced yellow onion along with a couple large pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until vegetables start to soften.
- Add Garlic and Spices: Stir in 5 cloves minced garlic, 1 teaspoon curry powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground turmeric. Cook for another minute while stirring frequently to toast the spices and release their aromas.
- Deglaze the Pot: Add a splash of vegetable broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom for added flavor.
- Add Liquids and Pasta: Pour in the full can of 13.5 oz coconut milk, 8 oz uncooked rotini pasta, and the drained can of 15 oz chickpeas. Then add the remaining vegetable broth (approximately 32 oz total) along with 2 bay leaves and another couple large pinches of salt and pepper.
- Simmer the Soup: Turn the heat to medium-high and bring the soup to a gentle simmer. Once simmering, cover the pot and reduce heat to low. Let simmer for 6-10 minutes until the pasta is cooked just al dente and vegetables are tender.
- Finish and Season: Remove from heat and stir in 1 teaspoon apple cider vinegar. Taste the soup and adjust seasoning with kosher salt and fresh cracked pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy this comforting, creamy, and fragrant chickpea noodle soup!
Notes
- If you prefer a thicker soup, reduce the amount of vegetable broth or cook a few minutes longer uncovered to evaporate excess liquid.
- To make this soup gluten-free, substitute rotini pasta with a gluten-free pasta variety.
- For added heat, consider adding a pinch of cayenne pepper or a splash of hot sauce when adding the garlic and spices.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently to avoid overcooking the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian American
