Print
Full batch of the Chickpea Curry Noodle Soup in a large white pot. Garnished with cilantro.

Chickpea Curry Noodle Soup

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Method: One Pot
  • Cuisine: Vegan, Indian, Curry

Description

This Chickpea Curry Noodle Soup is a keeper for 15 minute meals. It is kids friendly and absolutely suitable for quick family dinners. For real this easy recipe is better than any take out food I ever tried. Even easier to make this as meal prep whenever you want.


Ingredients

  • 2 x 14 oz light coconut milk
  • 1 cup vegetable broth
  • 15 oz can chickpeas, drained
  • 2 cups rice noodles
  • 4 Tbs Thai yellow curry paste
  • 5 cloves garlic
  • salt, pepper to taste
Optional:
  • 3/4 cup onions, diced
  • 1 cup bell pepper, chopped
  • 2 tsp curry powder
  • 1/2 tsp ground fenugreek

Instructions

  1. Heat a bit of oil or vegetable broth in a large pot. When hot, add garlic, optional bell bell pepper and onions. Fry for 2 minutes before adding the coconut milk, Thai yellow curry paste, vegetable broth, canned chickpeas, and rice noodles.
  2. Season with salt, pepper, optional fenugreek, and curry powder. Cook everything for around 8 minutes on medium heat. Serve in bowls.

Nutrition

  • Serving Size: 3 cups
  • Calories: 340
  • Sugar: 1.3 g
  • Sodium: 566 mg
  • Fat: 14.3 g
  • Saturated Fat: 10.2 g
  • Unsaturated Fat: 2.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.8 g
  • Fiber: 9.2 g
  • Protein: 8.6 g
  • Cholesterol: 0 g