This cozy chickpea noodle soup recipe is the ultimate comfort food, making for a delicious and hearty vegan alternative to traditional chicken noodle soup.
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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.
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.
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.
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.
Introduce the vegetable stock to the pot, using a wooden spoon to scrape up any brown bits from the bottom.
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.
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.
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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.
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
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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.
-
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.
-
Add the minced garlic, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper; stir and cook another minute.
-
Add the vegetable stock to the pot, using a wooden spoon* to scrape up any brown bits from the bottom.
-
Raise the heat back up to about medium high and bring to a boil. Add the pasta, and cook according to package directions.
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Add the chickpeas when there is about 2 minutes left for the pasta to cook.
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Add salt and pepper to taste.
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Add parsley for garnish (optional).
Recipe Notes
Nutrition information is approximate and was calculated using a nutrition label generator.
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