Vegan Chickpea Noodle Soup Recipe

Why You’ll Love This Recipe

• Comforting & Hearty: The perfect balance of chickpeas, vegetables, and noodles for a filling, delicious soup.
• Quick & Easy: Ready in just 30 minutes with minimal prep time.
• Packed with Protein: Chickpeas provide a plant-based protein boost to keep you full.
• Flavorful & Aromatic: Infused with fresh herbs like thyme and rosemary, along with garlic and ginger.
• Customizable: Can be made gluten-free by swapping in gluten-free pasta.
• Healthy & Nutritious: Packed with fiber, vitamins, and minerals from the fresh veggies and chickpeas.
• Make-Ahead Friendly: Perfect for meal prep, and leftovers store well in the fridge for a few days.
• Vegan & Gluten-Free Option: A great plant-based, allergy-friendly option for everyone to enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon extra virgin olive oil (or your favorite oil)
• 1/2 large yellow onion, diced
• 1 1/2 cups diced celery
• 1 1/2 cups diced carrot
• 2–4 cloves garlic, minced
• 1–2 teaspoons minced fresh ginger
• 2 teaspoons chopped fresh herbs (thyme and rosemary)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 200 grams dried ditalini pasta (or your favorite kind)
• 8 cups vegetable broth
• Salt and black pepper, to taste
• Chopped fresh parsley
• Juice of 1/2 lemon

Directions

1. Heat the oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the vegetables: Add the diced onion, carrot, and celery. Sprinkle with a pinch of salt and cook until softened, about 5 minutes.
3. Add garlic, ginger, and herbs: Stir in the minced garlic, ginger, and chopped fresh herbs (thyme and rosemary). Cook for another 2 minutes, stirring frequently, until fragrant.
4. Add the chickpeas and broth: Stir in the chickpeas, vegetable broth, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer.
5. Cook the pasta: Once the soup is boiling, add the dried pasta and cook for about 10 minutes, or until the pasta is just cooked through.
6. Finish and season: Remove the soup from heat and stir in the chopped parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve: Divide the soup into bowls and serve hot, optionally with crackers, bread, or a side salad.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Gluten-Free: Use gluten-free pasta to make this soup suitable for gluten-free diets.
• Extra Veggies: Add more vegetables like zucchini, spinach, or kale for extra nutrients and flavor.
• Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to bring some heat to the soup.
• Herb Variations: Experiment with different herbs like oregano, basil, or sage to tailor the flavor.
• Lemon Zest: For a more pronounced citrus flavor, add some lemon zest along with the juice.

Storage/Reheating

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze for up to 3 months. When reheating, you may need to add a bit of broth or water as the soup may thicken.
• Reheat: Reheat on the stovetop or in the microwave. Add extra broth if the soup has thickened.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but you’ll need to cook them first. Soak them overnight and simmer until tender, then add them to the soup.

Can I make this soup in a slow cooker?

Yes, you can! Sauté the vegetables and add the broth, chickpeas, and herbs to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, then add the pasta in the last 30 minutes.

Can I use a different type of pasta?

Yes, you can substitute the ditalini pasta with any small pasta shape, such as elbow macaroni, orzo, or farfalle.

Is this soup spicy?

No, this soup is not spicy, but you can easily add heat by incorporating some red pepper flakes, cayenne pepper, or fresh chilies.

Can I make this soup ahead of time?

Yes! This soup actually gets better as it sits, so it’s perfect for meal prep. Just store it in the fridge for up to 4 days.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or a side of crackers. You can also serve it with a dollop of vegan sour cream for extra creaminess.

Can I use fresh herbs instead of dried?

Yes, you can substitute fresh herbs for dried. Use about 3 times the amount of fresh herbs in place of dried (i.e., 2 teaspoons dried thyme = 1 tablespoon fresh thyme).

How do I keep the pasta from getting mushy?

To prevent the pasta from becoming too soft, cook it just until al dente and avoid overcooking. If storing leftovers, keep the pasta separate and add it only when reheating.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables will work well in this soup. You can use a frozen mix of carrots, peas, and celery to save on prep time.

How do I make the soup richer?

For a creamier texture, add a splash of coconut milk or blended cashews for a creamy, dairy-free option.

Conclusion

Vegan Chickpea Noodle Soup is the perfect comforting meal for any occasion. It’s quick, easy to make, and packed with healthy ingredients like chickpeas, vegetables, and fresh herbs. With its rich flavor, satisfying texture, and versatility, this soup is bound to become a staple in your kitchen. Whether you’re looking for a cozy weeknight dinner or a hearty lunch, this dish will warm you up from the inside out.

Vegan Chickpea Noodle Soup Recipe

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course, Soup
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Mediterranean-Inspired
• Diet: Vegan

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Description

Warm up with this hearty and nutritious Vegan Chickpea Noodle Soup, packed with chickpeas, fresh vegetables, and vibrant herbs. This comforting, gluten-free soup is quick to make, flavorful, and perfect for cozy dinners, meal prepping, or feeding a crowd.

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Ingredients

1 tablespoon extra virgin olive oil (or your favorite oil)

1/2 large yellow onion, diced

1 1/2 cups diced celery

1 1/2 cups diced carrot

2–4 cloves garlic, minced

1–2 teaspoons minced fresh ginger

2 teaspoons chopped fresh herbs (thyme and rosemary)

2 (15 oz) cans chickpeas, drained and rinsed

200 grams dried ditalini pasta (or your favorite kind)

8 cups vegetable broth

Salt and black pepper, to taste

Chopped fresh parsley

Juice of 1/2 lemon

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Instructions

1. Heat the oil: In a large pot, heat the olive oil over medium heat.

2. Sauté the vegetables: Add the diced onion, carrot, and celery. Sprinkle with a pinch of salt and cook until softened, about 5 minutes.

3. Add garlic, ginger, and herbs: Stir in the minced garlic, ginger, and chopped fresh herbs (thyme and rosemary). Cook for another 2 minutes, stirring frequently, until fragrant.

4. Add the chickpeas and broth: Stir in the chickpeas, vegetable broth, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer.

5. Cook the pasta: Once the soup is boiling, add the dried pasta and cook for about 10 minutes, or until the pasta is just cooked through.

6. Finish and season: Remove the soup from heat and stir in the chopped parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.

7. Serve: Divide the soup into bowls and serve hot, optionally with crackers, bread, or a side salad.

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Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing: Freeze for up to 3 months. When reheating, you may need to add a bit of broth or water as the soup may thicken.

Reheat: Reheat on the stovetop or in the microwave. Add extra broth if the soup has thickened.