Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 1 yellow onion, diced
- 5 cloves garlic, minced
Spices
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 2 bay leaves
Liquids
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full fat coconut milk
- 1 teaspoon apple cider vinegar
Other
- 8 oz. uncooked rotini pasta
- 1 (15 oz.) can garbanzo beans (chickpeas), drained
- Fresh chopped parsley for garnish
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large heavy bottom pot over medium-high heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add sliced carrots, celery, and diced yellow onion along with generous pinches of kosher salt and freshly cracked pepper. Cook for approximately 8 minutes, stirring occasionally until softened.
- Add spices and garlic: Stir in minced garlic, curry powder, ground ginger, and ground turmeric. Cook for another minute while stirring frequently, allowing the spices to bloom and release their fragrance.
- Deglaze the pot: Pour a splash of vegetable broth into the pot and gently scrape the bottom to lift up the flavorful browned bits stuck to the surface.
- Add main soup ingredients: Pour in the full fat coconut milk, uncooked rotini pasta, and drained chickpeas. Stir gently to combine.
- Introduce remaining liquids and bay leaves: Add the rest of the vegetable broth and the bay leaves to the pot. Season again with additional salt and pepper to taste.
- Simmer: Bring the soup to a simmer over medium-high heat with the pot uncovered.
- Reduce heat and cook pasta: Cover the pot, reduce heat to low, and let the soup simmer for 6 to 10 minutes or until the pasta reaches just al dente texture.
- Finish seasoning: Stir in 1 teaspoon of apple cider vinegar to brighten the flavors. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with fresh chopped parsley, and enjoy your warm, flavorful Chickpea Noodle Soup.
Notes
- You can use gluten-free rotini if desired to make the soup gluten free.
- For a spicier variation, add a pinch of cayenne pepper or red chili flakes along with the spices.
- Leftovers store well in the refrigerator for up to 3 days; pasta will continue to absorb liquid, so you may want to add extra broth or water when reheating.
- To make this soup vegan and vegetarian friendly, ensure your vegetable broth is free of animal products.
- Use fresh herbs like cilantro instead of parsley for a different flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
