Description
This Creamy Chickpea Noodle Soup combines tender vegetables, hearty chickpeas, and rotini pasta in a rich, silky coconut milk broth infused with warming spices. Ready in just 30 minutes, this comforting vegan one-pot soup is perfect for busy weeknights and cozy family dinners.
Ingredients
2 tablespoons olive oil
1½ cups sliced carrots
1½ cups sliced celery
1 yellow onion, diced
5 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon ground ginger
¼ teaspoon ground turmeric
32 ounces vegetable broth
1 (13.5-ounce) can full-fat coconut milk
8 ounces uncooked rotini pasta
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 bay leaves
1 teaspoon apple cider vinegar
Kosher salt, to taste
Freshly cracked black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the sliced carrots, celery, and diced yellow onion. Season with a couple of generous pinches of kosher salt and freshly cracked black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
- Stir in the minced garlic, curry powder, ground ginger, and turmeric. Cook for approximately 1 minute, stirring frequently, until fragrant.
- Pour in a small splash of vegetable broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the full-fat coconut milk, uncooked rotini pasta, drained chickpeas, remaining vegetable broth, and bay leaves. Season with another pinch of salt and black pepper. Stir gently to combine.
- Bring the soup to a gentle simmer over medium-high heat. Cover the pot, reduce the heat to low, and simmer for approximately 6–10 minutes, stirring occasionally, until the pasta is al dente. Stir along the bottom of the pot to prevent sticking.
- Remove and discard the bay leaves. Stir in 1 teaspoon of apple cider vinegar. Taste and adjust the kosher salt and freshly cracked black pepper as needed.
- Ladle the creamy chickpea noodle soup into serving bowls. Garnish with freshly chopped parsley and serve immediately while warm.
Notes
Gluten-free option: Replace regular rotini with gluten-free pasta and adjust the cooking time according to the package instructions.
Extra creamy texture: Blend a small portion of the chickpeas with some broth, then stir the mixture back into the soup to thicken it naturally.
Additional greens: Stir in fresh spinach or chopped kale during the last few minutes of cooking.
Spicy variation: Add crushed red pepper flakes, cayenne pepper, or chili paste to taste.
Pasta substitutions: Use elbow macaroni, small shells, fusilli, or another short pasta shape. Adjust the cooking time accordingly.
Extra vegetables: Add zucchini, mushrooms, green peas, or diced bell peppers. Add firm vegetables earlier and delicate vegetables toward the end.
Coconut milk alternative: Substitute unsweetened oat cream or cashew cream for a milder flavor. The texture and richness may vary.
Dried chickpea substitution: Replace the canned chickpeas with approximately 1½ cups of fully cooked chickpeas. Do not add uncooked dried chickpeas directly to the soup.
Make-ahead tip: Prepare the soup base in advance and cook the pasta separately. Combine just before serving to prevent mushy noodles.
Refrigeration: Cool promptly and store in airtight containers in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
Freezing: Freeze the soup base without pasta in freezer-safe containers for up to 2–3 months for best quality. Add freshly cooked pasta when reheating.
Stovetop reheating: Warm over medium-low heat, stirring occasionally. Add vegetable broth or water if the soup has thickened. Reheat thoroughly to 165°F (74°C).
Microwave reheating: Place a portion in a loosely covered microwave-safe bowl and heat in short intervals, stirring between intervals, until it reaches 165°F (74°C).
Serving suggestion: Serve with crusty bread, homemade garlic toast, or a simple green salad.
Nutrition values are approximate and may vary depending on the pasta, coconut milk, vegetable broth, and serving size.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1½ cups)
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
