Chickpea-chicken noodle soup

Spices add depth to this gluten-free dish.

This chicken soup is as comforting as the classic, but it’s creamy and even more complex thanks to coconut milk, coriander, turmeric, and cayenne, says New York City–based recipe developer Sarah Jampel. Instead of the usual noodles, she swaps in chickpea-based pasta, which is higher in protein and fiber in addition to being gluten-free. Crispy roasted chickpeas are sprinkled on top for a hearty, textural garnish.

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4 to 6

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Photography and styling by Jenny Huang


One 15-ounce can chickpeas, drained, rinsed, and thoroughly dried
2 teaspoons vegetable oil
Kosher salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
Pinch cayenne pepper


2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
2 carrots, peeled and chopped into ¼-inch pieces
2 large leeks, white and light green parts only, finely sliced into half-moons, thoroughly washed and dried
4 garlic cloves, sliced
4 cups chicken stock
One 13.5-ounce can coconut milk
Kosher salt
2 chicken breasts
8 ounces chickpea pasta, such as Banza
Cilantro leaves, for garnish
Half Savoy cabbage, thinly shredded (about 3 cups), divided


Heat the oven to 400 degrees F. In a medium bowl, toss the chickpeas with oil, salt, and spices. Transfer to a baking sheet and roast, stirring occasionally, until browned and crispy, 40 to 50 minutes. Once crisped, set aside until serving.
While the chickpeas roast, start the soup: Heat olive oil in a large pot over medium heat. When hot, add the spices and stir until fragrant, about 1 minute. Then, add the carrots, leeks, and garlic and cook, stirring often, until soft, 5 to 7 minutes.
Pour in the chicken stock, coconut milk, and 2 cups water and bring to a boil, scraping up any brown bits on the bottom of the pot. Reduce heat to a simmer. Taste and add salt as needed.
Add chicken breasts to pot and simmer until cooked through, about 10 minutes. Remove from pot and shred meat, using two forks. Stir in chickpea noodles and cook until al dente, 8 to 9 minutes.
In the last 2 minutes of the pasta cooking, add the shredded chicken and most of the cabbage to the soup. Taste and add salt as needed. Divide into bowls, then top with crispy chickpeas, cilantro, and remaining cabbage.