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GF Vegan Gnocchi Chickpea Soup

Prep time: 10 mins
Cook time: 40 mins
Calories: 189

Chilly temperatures call for delicious comfort food. This satisfying soup is easy and quick to make. It warms up the coldest night with a spicy, flavorful broth and gluten-free gnocchi.

Packaged gnocchi gives you delicious, filling dumplings without extra effort. Reserve the liquid from the canned chickpeas to use as an egg replacer in baked goods. (3 tablespoons whisked chickpea brine, called aquafaba, replaces 1 egg in many recipes.) Store aquafaba in a sealed container in your refrigerator up to 3 days or freeze it up to 3 months.

Help! Frozen Meals to the Rescue!

If you have one vegan in your family, it’s likely that not every dinner has an easy vegan-friendly adjustment. You can make these evenings go smoothly with a little advance preparation. On days when you’re making a vegan-friendly entree, like this soup, double the recipe and freeze the extra batch for later. Divide the extra food into single-serving portions before freezing. Then when you need a meal for your vegan, just heat it and serve.

Vegan Gnocchi

These companies offer prepared gnocchi that is gluten-free, dairy-free and egg-free.


Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels carefully. When in doubt, confirm ingredients directly with the manufacturer.

Contributor Kim Lutz is a recipe developer and author of several popular cookbooks, including Welcoming Kitchen (Sterling), Super Seeds (Sterling) and Ancient Grains (Sterling).

Yields 10 servings


  • 1 teaspoon olive oil
  • 1/2 medium onion, diced (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1½ teaspoons curry powder
  • 8-10 cups gluten-free vegetable broth
  • 1 large carrot, peeled, halved and sliced
  • 1 serrano pepper, minced
  • 1 medium Yukon gold potato, diced
  • 1 (15-ounce) can chickpeas, drained
  • 1 (12-ounce) package gluten-free, vegan gnocchi


1Heat olive oil in a stockpot over medium heat.

2Add onion and garlic and heat until soft, about 4 minutes.

3Add curry powder and heat 1 minute.

4Add 8 cups vegetable broth, carrot, pepper, potato and chickpeas to the pot. Increase the temperature to bring mixture to a boil; then reduce heat to a simmer. Simmer until carrots and potatoes are tender but not mushy, about 20 minutes. If soup is too thick for your liking, add more vegetable broth.

5Add gnocchi and cook 5 minutes. Serve hot.

1 serving contains 189 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 220mg sodium, 38g carbohydrates, 7g fiber, 9g sugars, 7g protein.