Print

Chickpea Noodle Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This comforting Chickpea Noodle Soup is a hearty, flavorful dish perfect for cozy lunches or dinners. Packed with tender chickpeas, fresh vegetables, fragrant turmeric, and curry spices, this soup combines vibrant ingredients with spiral pasta in a warming vegetable broth. Easy to prepare in under 40 minutes, it’s a nutritious, delicious option suitable for vegetarians and makes great leftovers.

Ingredients

Vegetables & Aromatics

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

Pantry Items & Spices

  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt, plus more to taste
  • ½ teaspoon ground turmeric
  • ½ teaspoon curry powder (optional)
  • 1 bay leaf
  • Freshly ground black pepper, to taste

Protein & Pasta

  • 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 8 ounces spiral pasta

Liquids

  • 2 quarts (8 cups/64 ounces) vegetable broth

Instructions

  1. Heat Aromatics: Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, sliced celery, carrots, and ¼ teaspoon salt. Cook while stirring often until the onions become translucent and the vegetables soften, about 5 to 7 minutes.
  2. Add Spices and Ingredients: Stir in the ground turmeric and optional curry powder, cooking constantly for about 30 seconds to release their flavors. Add the bay leaf, rinsed chickpeas, spiral pasta, chopped parsley, and the vegetable broth to the pot.
  3. Simmer the Soup: Increase the heat to bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the soup cook until the pasta is tender but not mushy, approximately 10 to 20 minutes, stirring occasionally to prevent sticking.
  4. Season and Serve: Remove the pot from heat, season generously with freshly ground black pepper, and add additional salt to taste if needed (typically another ¼ teaspoon). Serve the soup hot, garnished with extra parsley and a sprinkle of black pepper.
  5. Store Leftovers: Allow any leftover soup to cool, then transfer to a covered container and refrigerate. The soup keeps well for up to 5 days, making it a convenient, tasty meal for later.

Notes

  • The spiral pasta can be substituted with any short pasta like elbows or shells if preferred.
  • The curry powder is optional, but it adds a nice depth of flavor and subtle warmth to the soup.
  • For a gluten-free version, use gluten-free pasta instead of traditional wheat pasta.
  • You can add more vegetables like spinach or kale toward the end of cooking for added nutrition.
  • Leftover soup can also be frozen for up to 3 months, but pasta texture may change slightly upon thawing.

Find it online: https://cookedbygrace.com/chickpea-noodle-soup-recipe/