Chickpea Noodle Soup
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!
You’ll Love This
- 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 and Vegan Olive Garden Gnocchi Soup!
- 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 and Substitutions
- Olive Oil – This is our family’s favorite brand of olive oil. For the best flavor, look for an olive oil that is cold-pressed and organic.
- Carrot – Feel free to use matchstick carrots in place of the chopped carrots to save prep time.
- Celery – If you don’t have celery on hand, just add a bit of extra carrot in it’s place or omit entirely.
- Yellow Onion – You could also use white onion in place of the yellow onion if that’s all you have on hand.
- Fresh Garlic – Freshly minced garlic will give you the best flavor in this soup, but if you don’t have any on hand you could use 1/2-1 teaspoon of garlic powder in it’s place.
- Curry Powder – The curry powder is really what gives this chickpea soup it’s signature flavor. If you don’t have any on hand, you can omit it but I highly recommend keeping curry powder in the cupboard.
- Ground Ginger – You could also use fresh ginger if you have some on hand. I’d recommend a 1/2-1 teaspoon of minced fresh ginger in place of the ground ginger.
- Turmeric – The turmeric in this recipe is going to give it that lovely yellow color but if you don’t have any on hand, feel free to omit it.
- Vegetable Broth – Homemade or store-bought vegetable broth will work just fine in this recipe.
- Full-Fat Canned Coconut Milk – This is our family’s favorite brand of coconut milk. Make sure you grab a can of full-fat coconut milk – not the kind in a carton.
- Rotini Pasta – You could use any type of pasta in this soup recipe. I prefer the size and shape of rotini but whatever’s in the cupboard will work.
- Garbanzo Beans – Also known as chickpeas, garbanzo beans replace the traditional chicken in this classic noodle soup.
- Bay Leaves – If you don’t have any on hand, you can certainly omit them. But bay leaves add a great depth of flavor to this soup.
- Apple Cider Vinegar – This may sound like an odd ingredient for soup, but trust me here – the acidity from the vinegar elevates the other flavors of the soup and pairs perfectly with the rich broth. You could also use white wine vinegar or red wine vinegar in it’s place.
Instructions
Saute carrot, celery, and onion in olive oil.
Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
Add coconut milk, rotini pasta, and chickpeas.
Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper. Simmer until pasta is just al dente.
Stir in apple cider vinegar and season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!
Tips
- You can use whatever noodles you have on hand in place of the rotini. Short cuts of pasta work best in this veggie noodle soup. Noodles like:
- If you’re using other noodles be sure to check the cooking time. I’d recommend simmering the soup for about 1 minute less than the lowest recommended cook time. Then start (carefully) tasting the noodles and remove the soup from the heat as soon as the pasta is al dente.
- If you don’t have coconut milk on hand you can substitute heavy cream, almond/oat milk or even just omit the creamy element entirely and enjoy a broth-based vegetable noodle soup.
- This chickpea noodle soup will thicken as it cools. You can add more broth or additional coconut milk to loosen it up. Be sure to season to taste with salt again after adding more liquid.
- To reheat this vegetarian chicken noodle soup, just place it in a small saucepan over medium heat. Add broth or coconut milk to loosen it up and season to taste with salt. Heat until everything is warmed through and enjoy!
FAQ
Vegetable broth is the perfect substitute for chicken broth and is an ingredient that I utilize in many of my vegan soup recipes. The flavor is of course slightly different than chicken broth but an extra couple pinches of salt makes it taste pretty darn close to chicken broth. Mushroom broth is also another vegan option you could use in place of chicken broth.
In this recipe, we bump up the flavors of a simple noodle vegetable soup by adding curry powder, ginger, and coconut milk. The spices add deep flavor and the coconut milk creates a rich, luxurious broth which takes this chickpea noodle soup to another level.
The best part about this chickpea noodle soup is that everything cooks in one pot! The uncooked noodles are added right to the soup and will simmer along with the other ingredients until they are al dente. This also allows the starch from the pasta to thicken the soup as well, adding to the rich creamy texture.
Try these easy soup recipes next!
Did you love this recipe?
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Chickpea Noodle Soup
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1.5 cups sliced carrots
- 1.5 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
Instructions
- Heat oil in a large heavy bottom pot over medium high heat.
- Add carrot, celery, and onion along with a couple large pinches of salt and pepper.
- Cook for 8 minutes, stirring occasionally.
- Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
- Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
- Add coconut milk, rotini pasta, and chickpeas.
- 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.
- Cover and turn heat to low.
- Simmer for 6-10 minutes or until pasta is just al dente.
- Stir in apple cider vinegar and season to taste with salt and pepper.
- Garnish with fresh chopped parsley and enjoy!
Notes
You can use whatever noodles you have on hand in place of the rotini. Short cuts of pasta work best in this soup. Noodles like: elbow macaroni, rigatoni, fusilli, penne, cavatappi, or farfalle.
If you’re using other noodles be sure to check the cooking time. I’d recommend simmering the soup for about 1 minute less than the lowest recommended cook time. Then start (carefully) tasting the noodles and remove the soup from the heat as soon as the pasta is al dente.
If you don’t have coconut milk on hand you can substitute heavy cream, almond/oat milk or even just omit the creamy element entirely and enjoy a broth-based soup.
This chickpea noodle soup will thicken as it cools. You can add more broth or additional coconut milk to loosen it up. Be sure to season to taste with salt again after adding more liquid.
To reheat this soup, just place it in a small saucepan over medium heat. Add broth or coconut milk to loosen it up and season to taste with salt. Heat until everything is warmed through and enjoy!
This was seriously one of the BEST soups I have EVER had! I’ve been on a full revamp of my eating in an effort to get healthier and this will for sure be made multiple times a month most likely! Thank you for such a FANTASTIC recipe! 🙂
Amazing, litterally became one of my staple “comfort food”. Also, as a vegan, really gives positive idea about what vegan cuisine can be to suspicious friends!
I love this recipe! I’ve tried a handful of your vegan recipes, and I come back to them time and time again. The coconut milk makes it so creamy and makes it the perfect comfort food.
I totally agree, Gates! They key is the coconut milk! Thanks for your kind words and for leaving a review 🙂
I’m trying to cook more and this was soooo easy.I tire easily and it was quick and simple to cook. It so delicious!
Just made this for a sick husband and he was thrilled, 10/10! SOO good and this is going to be our new go to. I used Banza chickpea rotini and instead of chickpeas added tofu, highly recommend. Thank you!
This was delicious and super easy to make. I didn’t have celery or parsley but didn’t miss either. Skipped the salt but put a tsp each of all the spices in and added some chopped mushrooms when I added the garlic. If I have spinach on hand next time I make this, I’ll probably throw some of it in as well. I garnished with some homemade vegan parmesan and am already looking forward to leftovers! Thanks for a quick, yummy and budget-friendly recipe!
This is the second time I’ve made it and the flavor of this soup is so good. I used vegetable (Lentil, chickpea & cauliflower) rotini pasta instead, and added chopped mushrooms. 10/10 😋
Outstanding soup! The flavor is incredible and the soup is so comforting. This recipe is a keeper!
Insanely delicious!!! About to make it for company this week!
This soup is on a weekly rotation at our house. Affordable, healthy, simple, and DELICIOUS! I typically use chickpea pasta to boost the protein, and I never have any issues with texture (Banza brand). This recipe is a home run!
I’ve never tried this with chickpea pasta so I’m glad to hear that it works well. Thanks for letting us know and thanks for taking the time to leave a review – I really appreciate it 🙂
Outstanding recipe. Clean taste, simple ingredients, no additives that you can’f pronounce and easy to make. I made this gluten free by replacing the regular pasta rotini with red lentil rotini and home made curry powder I had on hand from a dinner catering event we had. Thank you for all you are doing.
This soup is so amazing! It’s super easy too, just requires a good bit of chopping. I’ve made it before and we always enjoy it, but today I even got an unsolicited “dinner was good” from my 16 year old son. I’m heavy handed with the curry powder, so this soup is full of comforting flavor.
WOW! What a compliment coming from your 16 year old!! I love those moments when the kids enjoy dinner 🙂 I am also heavy handed with the curry powder – just can’t get enough of that warm earthy flavor. Thanks so much for taking the time to leave a review, Adele. I really appreciate it!
This spice mix is a winner. I used The Spicery’s Bo-Kaap curry mix for the first time as they sent me a sample with my spice order. We loved this soup!
That sounds delicious, Sharon! I’m so glad you enjoyed this curry chickpea noodle soup recipe!
I very recently decided to transition to being a vegan. This was the first recipe I decided to make. Oh my WORD is it delicious!!! 10/10!