Chickpea Noodle Soup with Coconut Milk and Curry Spices Recipe
This comforting Chickpea Noodle Soup combines hearty vegetables, aromatic spices, and creamy coconut milk with tender rotini pasta and protein-rich chickpeas. Ready in just 30 minutes, it’s a flavorful and nourishing vegetarian soup perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Produce
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 1 yellow onion, diced
- 5 cloves garlic, minced
- fresh chopped parsley for garnish
Pantry
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full fat coconut milk
- 8 oz. uncooked rotini pasta
- 1 (15 oz.) can garbanzo beans (chickpeas), drained
- 2 bay leaves
- 1 teaspoon apple cider vinegar
- Kosher salt
- fresh cracked pepper
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large heavy bottom pot over medium-high heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the sliced carrots, celery, and diced onion to the pot along with a couple of large pinches of kosher salt and freshly cracked pepper. Cook for about 8 minutes, stirring occasionally until the vegetables soften.
- Add spices and garlic: Stir in the minced garlic, curry powder, ground ginger, and ground turmeric. Cook for another minute, stirring frequently to release their flavors.
- Deglaze the pot: Pour in a splash of vegetable broth and scrape the bottom of the pot to lift any flavorful browned bits.
- Combine main ingredients: Add the full-fat coconut milk, uncooked rotini pasta, and drained garbanzo beans into the pot.
- Add remaining broth and bay leaves: Pour in the remaining vegetable broth and add the 2 bay leaves. Season again with a couple large pinches of salt and pepper.
- Bring to simmer: Increase heat to medium-high and bring the soup to a gentle simmer.
- Simmer covered: Cover the pot and reduce heat to low. Let it 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 and adjust seasoning with salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley and enjoy your delicious and creamy chickpea noodle soup!
Notes
- Use full-fat coconut milk for creaminess; light versions can be used but will affect richness.
- Adjust the amount of curry powder and spices to taste for desired flavor intensity.
- Rotini pasta cooks quickly; keep an eye to prevent overcooking.
- For a gluten-free version, substitute rotini with gluten-free pasta.
- This soup reheats well and flavors deepen after a day.
