Chickpea Noodle Soup (Print Version)

# Ingredients:

→ Base Vegetables

01 - 2 tablespoons olive oil
02 - 1.5 cups sliced carrots
03 - 1.5 cups sliced celery
04 - 1 yellow onion, diced
05 - 5 cloves garlic, minced

→ Spices & Seasonings

06 - 1 teaspoon curry powder
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground turmeric
09 - Kosher salt, to taste
10 - Fresh cracked pepper, to taste
11 - 2 bay leaves
12 - 1 teaspoon apple cider vinegar

→ Main Components

13 - 32 oz. vegetable broth
14 - 1 (13.5 oz.) can full fat coconut milk
15 - 8 oz. uncooked rotini pasta
16 - 1 (15 oz.) can garbanzo beans (chickpeas), drained
17 - Fresh chopped parsley for garnish

# Instructions:

01 - Heat olive oil in a large heavy bottom pot over medium high heat. Add carrots, celery, and onion along with a couple large pinches of salt and pepper. Cook for 8 minutes, stirring occasionally.
02 - Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
03 - Add a splash of vegetable broth to deglaze the pan and scrape all the flavorful bits off the bottom.
04 - Add coconut milk, rotini pasta, and chickpeas. Pour in remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper.
05 - 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.
06 - Stir in apple cider vinegar and season to taste with salt and pepper. Garnish with fresh chopped parsley before serving.

# Notes:

01 - This soup combines the comfort of traditional noodle soup with protein-rich chickpeas and aromatic curry spices for a satisfying vegetarian meal.

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