Chickpea Noodle Soup

Source

Midwest Foodie

Ingredients

Serving	Ingredient	Notes
2 tbsp	Olive oil
1 bag	Mirepoix mix
1/2 bag	Carrots	Crinkle cut
5 cloves	Garlic	Minced
1 tsp	Curry powder
1/2 tsp	Ground ginger
1/4 tsp	Ground tumeric
32 oz	Vegetable broth
1 can	Coconut milk	About 13.5 oz; full fat
8 oz	Rotini pasta	Uncooked
1 can	Chickpeas	About 15 oz; drained and rinsed
2 whole	Bay leaves
1 tsp	Applce cider vinegar
Pinch	Salt	Pinch
Pinch	Pepper	Pinch
Pinch	Parsley	Optional, freshly chopped, if possible

Instructions

1. Heat oil in a large heavy bottom pot over medium high heat.
2. Add carrot, celery, and onion along with a couple large pinches of salt and pepper.
3. Cook for 8 minutes, stirring occasionally.
4. Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
5. Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
6. Add coconut milk, rotini pasta, and chickpeas.
7. Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper.
8. With heat on medium high, bring soup to a simmer.
9. Cover and turn heat to low.
10. Simmer for 6-10 minutes or until pasta is just al dente.
11. Stir in apple cider vinegar and season Pinch with salt and pepper.
12. Garnish with fresh chopped parsley and enjoy!