This creamy chickpea noodle soup is the best vegan comfort food you’ll find on the internet! It’s filled with pantry ingredients and loaded with warm, cozy, flavors that will have your family cleaning their bowls and asking for seconds!
• It’s SO quick and easy!Just a quick saute of classic mirepoix, then add the pasta along with broth, coconut milk, chickpeas, and a few key spices! Everything cooks right in one pot also – which means you’ll have fewer dishes to do! If you love one pot chickpea meals, be sure to check out my Vegan White Chickpea Chili, Vegan Olive Garden Gnocchi Soup, and Cheesy Chickpeas and Rice!
• The ingredient list is very pantry friendly! A majority of these ingredients are canned, which means you can stock up when there’s a sale and keep them on hand so you’ll have everything you need to make this soup whenever the mood strikes.
• The flavors are outrageous! A subtle hint of curry and ginger enveloped in a perfectly creamy broth is what really makes this vegan chicken noodle soup a family favorite. It’s comforting in all the right ways but loaded with real ingredients so you can feel good about serving it to your family.
Ingredients:
1 cup of chickpeas, cooked and rinsed
1 cup of small shaped noodles (I used Mini Farfalle)
1/2 cup frozen peas
6 cups vegetable stock
1 tbsp olive oil or vegan butter
1 small sweet onion (about 1/2 cup chopped)
2-3 garlic cloves
2 small carrots
2 celery stalks with greens
1/2 tsp dried thyme and parsley each
1 bay leaf
Sea salt and black pepper to taste
Topped with microgreens
Method:
Finely dice onion and garlic, and chop carrot and celery. Heat up oil or butter and sauté onion for about 5 minutes until translucent, then add garlic, carrot and ginger and sauté for a couple more minutes.
Add vegetable stock, thyme, parsley, bay leaf, and bring to a boil. Cover and simmer for 10 minutes, then add pasta and chickpeas, and simmer until noodles are al dente. For mini pasta this usually takes between 5 and 7 minutes. Add peas towards the end so they stay nice and green.
Discard bay leaf, season with salt and pepper to taste, and top with fresh herbs.
Enjoy!
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