Go Back

Chickpea Noodle Soup

Course Soup
Cuisine American


  • Large Pot


  • 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!