• Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients – 


  • Heat oil in a large pot over medium heat.
  • Add onion, carrot, celery, and a couple pinches of salt and pepper.
  • Cook, stirring occasionally for 8 minutes.
  • Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
  • Add chickpeas and gnocchi.
  • Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.
  • Stir to combine and bring to a simmer over medium high heat.
  • Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender. 
  • Remove from heat and stir in shredded vegan Parmesan until melted. 
  • Stir in kale and apple cider vinegar. Then season to taste with salt and pepper.
  • Garnish with fresh chopped parsley and vegan Parmesan. 

Original Recipe: https://midwestfoodieblog.com/vegan-chickpea-gnocchi-soup/#tasty-recipes-25107-jump-target

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