Curried spinach and chickpea soup, made comforting with noodles, is a warming melange of flavor, texture, and color. The aroma that permeates your kitchen as this cooks is most enticing.
Spinach and chickpeas are a traditional combination in Indian curries. And while I can’t claim that this veggie-filled vegan soup is anything but a personal concoction, it highlights the compatibility of these ingredients.
What kind of noodles to use: Egg-free ribbon noodles were used in this batch, and they have a fantastic mouth feel and look enticing, too. Other times I’ve made this soup, I used thin spaghetti (broken into short pieces), ditalini, and others. It’s good with any kind of thin or short pasta. Most types of noodles will absorb a lot of the broth as it stands, so add more water as needed.
While you want the vegetables to be beyond tender-crisp in the soup, you don’t want them overcooked; this isn’t a long-simmering soup; it will be done, start to finish, in well under an hour. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and thinly sliced
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 6 cups water, plus more as needed
- 1 large or 2 smaller salt-free vegetable bouillon cubes
- 14.5-ounce can diced tomatoes (try fire-roasted)
- 15-ounce can chickpeas, drained and rinsed
- 2 teaspoons good-quality curry powder
- Pinch each: ground nutmeg and coriander, optional
- 6 ounces (about half of a 12-ounce package) egg-free ribbon noodles (see other options in Notes)
- 5-ounce package baby spinach
- 1/4 cup chopped fresh cilantro, optional
- Salt and freshly ground pepper to taste
- Heat the oil in a large soup pot. Add the onion, carrots, celery, and garlic. Sauté over medium heat until all are golden.
- Add the water, bouillon, tomatoes, chickpeas, curry powder, and optional spices and bring to a slow boil. Lower the heat, cover, and simmer gently for 15 to 20 minutes. You can make this part of the soup ahead of time, and leave off the heat to develop flavor. Otherwise, simply proceed with the recipe.
- Shortly before serving the soup, cook the noodles in a separate pot according to package direction, then drain.
- Stir the noodles, spinach, and optional cilantro into the soup pot. Cook for a minute or two, just until the spinach is wilted. Season with salt and pepper. Add a bit more water if the soup is crowded. The noodles will absorb the broth as the soup stands. Add more water and adjust the seasonings as needed.
Other noodles are good in this soup, too, if you can't find egg-free ribbons. Some options are thin spaghetti (broken into short pieces), ditalini, tiny shells, and rombi. and others.
If you like this simple, noodle-embellished soup, you might also enjoy …
Here are lots more tasty vegan soups & stews.