Chickpea Noodle Soup

Try this yummy easy to make vegan soup!

Chickpea Noodle Soup

Vegan Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 10

Ingredients

  

• 2 Tbl Olive Oil
• 1.5 Cups Carrots
• 1.5 Cups Celery
• 1 Yellow Onion, diced
• 5 Cloves Garlic, minced
• 1 Tsp Curry Powder
• 1/2 Tsp Ground Ginger
• 1/4 Tsp Ground Turmeric
• 32 Oz. Vegetable Broth
• 1 Can full fat coconut milk 13.5 ounce
• 8 Oz. Uncooked rotini pasta
• 1 Can garbanzo beans 15 ounces
• 2 Bay leaves
• 1 Tsp Apple Cider Vinegar
• Kosher Salt
• Fresh Cracked Pepper
• Fresh Chopped Parsley for Garnish

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Instructions

 

• Heat oil in a large heavy bottom pot over medium high heat
• Add carrot, celery and onion along with a couple large pinches of salt and pepper
• Cook for 8 minutes, stirring frequently
• Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently
• Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom
• Add coconut milk, rotini pasta and chickpeas
• Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper
• With heat on medium high, bring soup to a simmer
• Cover and turn heat to low
• Simmer for 6-10 minutes or until pasta is just al dente
• Stir in apple cider vinegar and season to taste with salt and pepper
• Garnish with fresh chopped parsley and enjoy!