19/02/2019 Chickpea Noodle Soup Recipe (Vegan) - Cookie and Kate

Chickpea Noodle Soup

Author: Cookie and Kate Prep Time: 15 minutes Cook Time: 25 minutes ★★★★★
Total Time: 40 minutes Yield: 6 bowls Category: Soup Method: Stovetop 4.8 from 6 reviews
Cuisine: Vegan

This noodle soup is made with chickpeas instead of chicken! It’s the perfect meatless soup when you’re
feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1 cup thinly sliced celery (about 2 long stalks)

1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)

1/4 teaspoon salt, more to taste

1/2 teaspoon ground turmeric

1/2 teaspoon curry powder (optional)

1 bay leaf

1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

8 ounces spiral pasta*

2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

2 quarts (8 cups/64 ounces) vegetable broth

Freshly ground black pepper, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering,
add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are
turning translucent and softening, about 5 to 7 minutes.

2. Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up
their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.

3. Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and
continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.

4. Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if
necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper
on top as garnish.

5. Once cool, store the soup in the refrigerator, covered, for up to 5 days.

NOTES
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19/02/2019 Chickpea Noodle Soup Recipe (Vegan) - Cookie and Kate

*PASTA OPTIONS: I’ve used whole grain noodles (DeLallo fusilli) and gluten free noodles (see below)
with success. Egg noodles are a classic choice. Orzo would also be nice.

MAKE IT GLUTEN FREE: Substitute gluten-free noodles. I had good luck with Ancient Harvest rotini
(a corn and quinoa blend).

CHANGE IT UP: Omit the curry powder for more mild, traditional flavor—but it’s subtle as is. You
could also substitute Great Northern beans for the chickpeas.

▸ NUTRITION INFORMATION

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Recipe from Cookie and Kate: https://cookieandkate.com/2019/chickpea-noodle-soup-recipe/

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