Vegan Chickpea Noodle Soup Recipe

Introduction

This vegan chickpea noodle soup is a comforting, wholesome meal perfect for chilly days or when you need a nutritious boost. Packed with tender vegetables, protein-rich chickpeas, and flavorful spices, it’s easy to make and deeply satisfying.

Ingredients

• 2 tablespoons of olive oil
• 1 medium yellow onion, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 large carrots, diced
• 4 celery ribs, diced
• 2 teaspoons of paprika
• 1 ½ teaspoons of Italian seasoning
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• 8 cups of vegetable broth
• 2 (15-ounce) cans of chickpeas, rinsed and drained
• 8 ounces of your favorite pasta
• 1 lemon (optional)
• ½ cup of parsley, chopped (optional)

Instructions

1. Step 1: Heat the olive oil in a large pot with a lid over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent.
2. Step 2: Stir in the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring often to prevent the spices from burning.
3. Step 3: Pour in the vegetable broth and add the rinsed chickpeas. Mix well, cover, and bring to a boil.
4. Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
5. Step 5: Add the pasta and gently stir to prevent it from sticking. Turn off the heat, cover with the lid, and let it sit undisturbed for 15 minutes.
6. Step 6: Remove the lid, optionally squeeze half a lemon juice into the soup, and add chopped parsley. Gently mix and taste to check if the pasta is fully cooked and adjust salt and pepper as needed. If the pasta is undercooked, cover and let it sit for another 10 minutes without heat.

Tips & Variations

• Use gluten-free pasta to make this recipe gluten-free without sacrificing taste.
• Add leafy greens like spinach or kale in the last few minutes for extra nutrition and color.
• Squeeze fresh lemon juice at the end to brighten the flavors and add a pleasant tang.
• For a creamier texture, stir in a splash of coconut milk or plant-based cream before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little vegetable broth or water if it has thickened. The pasta may absorb liquid over time, so add extra broth as needed when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dried chickpeas beforehand. This can take several hours, so canned chickpeas are more convenient for this recipe.

What kind of pasta works best in this soup?

Short pasta shapes like elbows, small shells, or ditalini work well. They cook quickly and blend nicely with the soup’s texture. Avoid very large pasta shapes as they may take too long to cook or dominate the soup.

Vegan Chickpea Noodle Soup Recipe

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4.7 from 120 reviews

This vegan chickpea noodle soup is a hearty and comforting dish perfect for any season. Packed with wholesome vegetables, protein-rich chickpeas, and tender pasta, it’s flavored with a blend of paprika and Italian seasoning to create a deliciously savory broth. The soup is cooked on the stovetop and includes optional fresh lemon juice and parsley to brighten the flavors.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

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Soup Base

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 large carrots, diced
• 4 celery ribs, diced
• 2 teaspoons paprika
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Broth and Protein

• 8 cups vegetable broth
• 2 (15-ounce) cans chickpeas, rinsed and drained

Pasta and Garnishes

• 8 ounces of your favorite pasta
• 1 lemon (optional)
• ½ cup parsley, chopped (optional)

Instructions

1. Heat the Oil and Sauté Onion: In a large pot with a lid, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent, which forms the flavor base.
2. Add Vegetables and Spices: Stir in the thinly sliced garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Cook the mixture for 5 minutes, stirring often to prevent spices from burning and allowing the flavors to mingle.
3. Add Broth and Chickpeas, Bring to Boil: Pour in 8 cups of vegetable broth and add the rinsed and drained chickpeas. Mix well, cover the pot, and bring the soup to a boil to start the cooking process.
4. Simmer the Soup: Reduce the heat to a simmer, keeping the pot covered. Let the soup cook for 15 minutes or until the carrots become soft and tender.
5. Add Pasta and Steep: Add 8 ounces of your preferred pasta to the pot, stirring gently to keep the pasta from sticking together. Turn off the heat and cover the pot with the lid. Let the pasta sit undisturbed in the hot broth for 15 minutes to cook through without overcooking.
6. Finish and Serve: Remove the lid and optionally squeeze half of the lemon into the soup and add chopped parsley for freshness. Stir gently and taste the soup to check if the pasta is fully cooked and adjust seasoning if needed. If the pasta is undercooked, cover and let it sit for another 10 minutes with the heat off to avoid overcooking or breaking apart.

Notes

• Using pasta that cooks quickly or hold its shape well is recommended for best results.
• The optional lemon juice and parsley add bright and fresh notes to the soup, but the soup is delicious even without these.
• Gentle stirring when adding pasta prevents clumping.
• Cooking pasta off heat in hot broth allows perfect doneness without mushiness.
• Leftovers can be stored refrigerated for up to 3 days; pasta may absorb broth and thicken, so add more broth when reheating if needed.

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