Chickpea Noodle Soup
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.
Scale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup thinly sliced celery (about 2 long stalks)
- 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 8 ounces spiral pasta*
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth
- Freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
- Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
- Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
- Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
- Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Notes
*Pasta options: I’ve used whole grain noodles (DeLallo fusilli) and gluten free noodles (see below) with success. Egg noodles are a classic choice. Orzo would also be nice.
Make it gluten free: Substitute gluten-free noodles. I had good luck with Ancient Harvest rotini (a corn and quinoa blend).
Change it up: Omit the curry powder for more mild, traditional flavor—but it’s subtle as is. You could also substitute Great Northern beans for the chickpeas.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/chickpea-noodle-soup-recipe/
