Chickpea Laksa with Rice Noodles

Liana Werner-Gray

by | Updated: November 12th, 2020

Enjoy the spicy, authentic flavor of laksa without any of the unwanted ingredients. This better-for-you version leaves out the gluten and trades chicken for perfectly roasted chickpeas. The rest of the soup is a mix of creamy, plant-based curry bliss. Popular in Southeast Asia and surprisingly simple to whip up, it’ll take your taste buds across the globe any night of the week.

Top View Bowl of Soup with Chickpeas and Greens | Vitacost Blog

Top View Bowl of Soup with Chickpeas and Greens | Vitacost Blog
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Chickpea Laksa with Rice Noodles

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 2702 kcal
Author Liana Werner-Gray




  • Paprika
  • Sesame seeds
  • Fresh cilantro
  • Fresh lime


  1. In large pot, combine oil, garlic, ginger, shallot, lemon grass and red curry paste; sauté until aromatic.
  2. Stir in vegetable broth, water, curry powder, sunflower seed butter, coconut milk, sea salt, broccoli, coconut sugar and lime leaves.
  3. Add pad Thai noodles; bring to boil. Lower heat to simmer. Let simmer 4 minutes, or until noodles are cooked.
  4. Add red bell pepper. Continue cooking 5 minutes or until noodles are cooked through.
  5. Meanwhile, in skillet, heat oil. Stir fry chickpeas and spices a few minutes, until outsides are golden.
  6. To serve, top with chickpeas. Sprinkle with paprika, sesame seeds, fresh cilantro and fresh lime to taste.

Recipe Notes

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Nutrition Facts
Chickpea Laksa with Rice Noodles
Amount Per Serving
Calories 2702 Calories from Fat 1386
% Daily Value*
Fat 154g237%
Saturated Fat 114g570%
Sodium 4935mg206%
Potassium 2918mg83%
Carbohydrates 314g105%
Fiber 36g144%
Sugar 53g59%
Protein 40g80%
Vitamin A 7531IU151%
Vitamin C 441mg535%
Calcium 376mg38%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.