Chickpea Noodle Soup
- 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)
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!
