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Home » Food » Recipes » Vegan » Chickpea noodle soup (vegan recipe)

Chickpea noodle soup (vegan recipe)

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Chickpea Noodle Soup (vegan)
Chickpea Noodle Soup (vegan)

This cozy chickpea noodle soup recipe is the ultimate comfort food, making for a delicious and hearty vegan alternative to traditional chicken noodle soup.

Styled chickpea noodle soup in bowl

Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.

If you’re into meal prep, this chickpea soup is a healthy comfort food that can be made in advance and stored for the next day or so.

With the easy availability of pantry staples like canned chickpeas and pasta types like elbow macaroni or even gluten-free noodles, this dish is a fantastic way to create a comforting vegan soup.

Chickpea Noodle Soup is a simple recipe that can be made in just a few simple steps, making it one of my personal favorite soup recipes.

Styled chickpea noodle soup in pot

Especially during soup season, this becomes one of my favorite soups. If you’re familiar with classic chicken noodle soup, you’ll find this vegan chickpea noodle soup recipe a delightful twist.

How to Make Chickpea Noodle Soup

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to.

Ingredients with label text on white surface

To make this Chickpea Noodle Soup recipe, you will need the following ingredients:

  • Olive oil or cooking spray
  • Onion
  • Celery
  • Carrots
  • Fresh garlic
  • Bay leaves
  • Fresh parsley (or dried as a substitute)
  • Vegetable stock (homemade vegetable broth is a great choice if you have it)
  • Uncooked pasta (gluten-free pasta or chickpea pasta works well)
  • Chickpeas (also known as garbanzo beans)
  • Salt and pepper

If you’re looking to make this recipe a bit more personalized, adding ingredients like nutritional yeast for a cheesy twist, or coconut milk for creaminess, could be a good addition.

You can even experiment with a squeeze of lemon juice for some tanginess. If you’re on a vegan diet and want more plant-based protein, increasing the amount of protein-rich chickpeas is a great way to do that.

Cooking Chickpea Noodle Soup

Spray a large pot, like a dutch oven or a large heavy-bottomed pot, with cooking spray (or drizzle with olive oil), and heat to medium.

Add the onion, celery, carrots, parsley, and bay leaves to the pan.

Raw veggies with herbs in pot

When they start to sizzle reduce heat to low, stir. Cook for about 5 minutes, stirring a couple of times in between. Add the minced garlic, a touch of salt, and some black pepper; stir and cook another minute.

Cooked veggies in pot

Introduce the vegetable stock to the pot, using a wooden spoon to scrape up any brown bits from the bottom.

Soup ingredients in a pot

Raise the heat back to about medium-high heat and bring to a boil. Add the pasta, ensuring it cooks al dente, as per package directions. Add the chickpeas when there’s about 2 minutes left for the pasta to cook.

Finally, season with salt and pepper to taste. For garnish, fresh herbs such as parsley can be added.

Chickpea Noodle Soup in a pot

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.

Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! 

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Styled chickpea noodle soup in bowl
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Chickpea Noodle Soup

This cozy chickpea noodle soup recipe is the ultimate comfort food, making for a delicious and hearty vegan alternative to traditional chicken noodle soup.

Course Soup
Cuisine American
Keyword chickpea noodle soup, chickpea noodle soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 generous servings
Calories 261 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1/2 tablespoon olive oil or cooking spray
  • 1/2 cup diced onion about half of a large onion
  • 3 stalks celery chopped
  • 3 carrots chopped, about 2 cups
  • 2 cloves of fresh garlic minced
  • 2 leaves bay
  • 1/2 Tablespoon fresh parsley chopped (you can substitute dried)
  • 7 cups vegetable stock homemade or store-bought
  • 6 ounces uncooked pasta
  • 14 ounces chickpeas (one can, drained and rinsed))
  • salt and pepper to taste

Instructions

  1. Spray a large pot (I used this 5 1/2 quart multipurpose one)* with cooking spray (or drizzle with olive oil), and heat to medium. 

  2. Add the onion, celery, carrots, parsley and bay leaves to the pan. When they start to sizzle reduce heat to low, stir. Cook for about 5 minutes, stirring a couple of times in between.

  3. Add the minced garlic, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper; stir and cook another minute.

  4. Add the vegetable stock to the pot, using a wooden spoon* to scrape up any brown bits from the bottom.

  5. Raise the heat back up to about medium high and bring to a boil. Add the pasta, and cook according to package directions. 

  6. Add the chickpeas when there is about 2 minutes left for the pasta to cook.

  7. Add salt and pepper to taste.
  8. Add parsley for garnish (optional).
  9. *These are Amazon affiliate links

Recipe Notes

Nutrition information is approximate and was calculated using a nutrition label generator.

Nutrition Facts
Chickpea Noodle Soup
Amount Per Serving
Calories 261 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.5g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1141mg50%
Potassium 432mg12%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 9g10%
Protein 10g20%
Vitamin A 5836IU117%
Vitamin C 5mg6%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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I am a home cook, recipe developer, coffee drinker and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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