There’s nothing better than a hearty chickpea noodle soup for those days you just need some comfort; it’s the ultimate comfort food. This recipe is full of different flavors and textures AND it’s super easy to make! It’s healthy, hearty, and perfect for cold rainy days (which is what it’s been like here in SoCal).
How do you cook soy curls?
Soy curls come dehydrated, so you’re going to have rehydrate them before you use them. Take your soy curls and pour boiling water over it, let them soak for at least 10 minutes. You’ll notice the soy curls starting to expand and plump up. After 10 minutes, drain the soy curls and rinse in cold water.
Before you can cook the soy curls you have to remove all the excess moisture. Take some of the soy curls in your hands and squeeze out all the moisture, then transfer to a clean bowl. Your soy curls are now ready to use and cook.
Again, the soy curls are completely optional – you can even swap them for some baked tofu too!
Where can I find soy curls?
Soy curls are AMAZING, but a bit hard to find locally. My favorite brand is Butler soy curls; I typically buy mine on Amazon (for fastest delivery), but you can also buy them directly from their website.
I will have to say, once you use soy curls you won’t want to use ANY other plant based protein – it’s THAT good!
What’s the best broth to use?
The main foundation of this soup is the veggie broth – it’s SUPER important to use a very good, high quality broth. I’ve tried this recipe with so many different veggie broths, but it has ultimately taste the BEST with Organic Pacific Vegetable Broth. Let me just tell you, it’s the best damn broth I’ve gotten my hands on. I ALWAYS have at least 5 or 6 of these stocked up in my pantry. It’s the ONLY broth I trust and use in all my soups. You can find a 5 pack on Amazon too!
Do I have to use a dutch oven?
For this kind of soup, I would highly suggest to use one. These dutch ovens are super heavy duty and are perfect for these kinds of recipes. Plus they are so versatile; I have them in various sizes/colors and use them on a daily basis!
This is the one I use on a daily basis and have the Crock Pot one is different sizes too!
Can’t I cook the pasta IN the soup?
I don’t recommend it. Gluten free pasta absorbs A LOT of moisture when it cooks and leaves a cloudy color to the liquid, you don’t want to lose all that good broth when you cook the pasta. Best way to do it is to cook the pasta separately and then add it in about 5 minutes before serving.
What’s the best way to reheat?
The best way to reheat this soup is on the stovetop, just add some more water or broth to ensure it’s just as soupy.
EASY Chickpea Noodle Soup
- 4 cups veggie broth
- 2 cups water
- 1 white onion - finely chopped
- 1 cup diced carrots
- 1.5 - 2 cups chopped spinach
- 1 15.5 oz canned chickpeas - drained and rinsed
- 1 cup cooked GF pasta*- see notes
- 1/2 cup cooked soy curls* - see notes on how to cook
- 3 cloves minced garlic
- 2 tbsp nutritional yeast
- 1 tbsp garlic & herb seasoning
- 1 tbsp cajun seasoning
- 1/4 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp tamari
- 1/4 tsp black pepper
- Salt to taste
Cook your pasta according to package instructions and set aside
In a large dutch oven pot or stock pot, sauté the onions (add a little bit of water or stock when they start to stick to the bottom).
Add in the carrots and minced garlic - sauté for about 8-9 minutes
Add in all the spices/herb seasonings (except the nutritional yeast) and mix well - cook for 1-2 minutes
As soon as you see the veggies starting to brown on the bottom, add in the water, veggie broth, tamari, nutritional yeast and simmer for about 10 minutes
Add in the canned chickpeas, soy curls, pasta, and spinach - simmer for another 4-5 minutes
Serve hot and enjoy.