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 To taste
Pinch Pepper To taste
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 to taste with salt and pepper.
  12. Garnish with fresh chopped parsley and enjoy!