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HEARTY CHICKPEA NOODLE SOUP (VEGAN)

top down view of a wooden spoon filled with hearty vegan chickpea noodle soup.

5 from 4 reviews

Healthy and hearty, this chickpea noodle soup is made in one pot, ready in 30 minutes, and delicious!

Scale

Ingredients

Instructions

Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.

Simmer: Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.

Season: Finally, stir in the chopped parsley, and season with salt and pepper to taste.

Serve: Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.

This soup is perfect with homemade Artisan Bread or Vegan Naan for dipping!

Serves 4 generously, or 8 smaller portions.

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.

Notes

If you don’t have all three herbs on hand, use 1 tablespoon of whichever herb you have on hand. Or if using 2 herbs, use 1 1/2 teaspoons each.

Looking to make this gluten free? You can use gluten free pasta, but you’ll want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don’t do well in one pot recipes).

  • To do this, cook the soup as directed without adding the pasta and reduce the liquids to half, about 4 – 6 cups instead of 10 -12 cups. Cook the pasta according to package directions and add it to the soup when the soup is done cooking.

Nutrition information is calculated using 3 cups veggie broth.