Chickpea Noodle Soup
by Kristy Cartmell, Designer & Social Media Specialist
If you’re like me, then nothing satisfies my taste buds going into fall like a good soup. This one will do the trick and cure all your cravings!
Recipe courtesy of Midwest Foodie Blog
Chickpea Noodle Soup
Equipment
- Large Pot
Ingredients
- 2 tbsp olive oil
- 1 ½ cup carrots sliced
- 1 ½ cup celery sliced
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 tsp curry powder
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 32 oz vegetable broth
- 1 13.5 oz can condensed coconut milk
- 8 oz uncooked rotini pasta
- 1 15 oz can garbanzo beans
- 2 bay leaves
- 1 tsp apple cider vinegar
- kosher salt to taste
- fresh cracked pepper to taste
- fresh parsley for garnish chopped
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 occasionally.
- 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!
September 14, 2020
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