Chickpea Noodle Soup

8 servings


10 minutes

active time

30 minutes

total time


2 tablespoons olive oil

1 ½ cups sliced carrots

1 ½ cups sliced celery

1 yellow onion, diced

5 cloves garlic, minced

1 teaspoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon ground turmeric

32 oz. vegetable broth

1 (13.5 oz.) can full fat coconut milk

8 oz. uncooked rotini pasta

1 (15 oz.) can garbanzo beans (chickpeas), drained

2 bay leaves

1 teaspoon apple cider vinegar

Kosher salt

fresh cracked pepper

fresh chopped parsley for garnish


Heat oil in a large heavy bottom pot over medium high heat.Â

Add carrot, celery, and onion along with a couple large pinches of salt and pepper.Â

Cook for 8 minutes, stirring occasionally.Â

Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.Â

Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.Â

Add coconut milk, rotini pasta, and chickpeas.Â

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.Â

Cover and turn heat to low.Â

Simmer for 6-10 minutes or until pasta is just al dente.Â

Stir in apple cider vinegar and season to taste with salt and pepper.Â

Garnish with fresh chopped parsley and enjoy!


Serving Size




Total Fat

12.3 g

Saturated Fat

7.8 g

Unsaturated Fat


Trans Fat

0 g


0 mg


369.6 mg

Total Carbohydrate

29.7 g

Dietary Fiber

3.9 g

Total Sugars

3.2 g


6.5 g

8 servings


10 minutes

active time

30 minutes

total time
Start Cooking