Chickpea Noodle Soup
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(221)
Ingredients
6 bowls
- 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, more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon curry powder (optional)
- 1 bay leaf
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 8 ounces spiral pasta*
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 2 quarts (8 cups/64 ounces) vegetable broth
- Freshly ground black pepper, to taste
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Preparation
Step 1
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
Step 2
Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
Step 3
Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
Step 4
Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another ¼ teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
Step 5
Once cool, store the soup in the refrigerator, covered, for up to 5 days.
Step 6
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Chef's notes
*Pasta options:
I’ve used whole grain noodles (DeLallo fusilli) and gluten free noodles with success. Egg noodles are a classic choice. Orzo would also be nice.
Make it gluten free:
Substitute gluten-free noodles. I had good luck with Ancient Harvest rotini (a corn and quinoa blend).
Change it up:
Omit the curry powder for more mild, traditional flavor—but it’s subtle as is. You could also substitute Great Northern beans for the chickpeas.
