Description
This comforting Chickpea Noodle Soup is a wholesome, flavorful dish combining tender spiral pasta, protein-rich chickpeas, and vibrant vegetables simmered in a turmeric and curry-spiced vegetable broth. Perfect for a hearty lunch or dinner, this soup is easy to prepare and serves six people, making it great for family meals or meal prepping.
Ingredients
Soup Base
- 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)
- ¼ teaspoon salt, plus more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 2 quarts (8 cups/64 ounces) vegetable broth
Protein and Carbs
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces spiral pasta
Herbs and Seasoning
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: 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, stirring often, until the onions are translucent and the vegetables begin to soften, about 5 to 7 minutes.
- Add Spices and Ingredients: Stir in the ground turmeric and curry powder (if using) and cook for about 30 seconds to release their aromas. Then add the bay leaf, rinsed chickpeas, spiral pasta, chopped parsley, and vegetable broth to the pot.
- Simmer the Soup: Increase the heat to high and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and continue cooking until the pasta is tender, about 10 to 20 minutes.
- Season and Serve: Remove the pot from heat. Season the soup generously with freshly ground black pepper and taste for salt, adding an additional ¼ teaspoon if needed. Serve hot, garnished with extra chopped parsley and more pepper if desired.
- Storage: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 5 days.
Notes
- Using spiral pasta adds a fun texture, but any small pasta shape like elbow macaroni or shells will work.
- If you prefer a thicker soup, reduce the broth quantity slightly or cook the soup longer to evaporate some liquid.
- For a spicier kick, consider adding a pinch of cayenne pepper along with the turmeric and curry powder.
- This soup is naturally vegan and gluten-free if you use a gluten-free pasta.
- Leftover soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
