Vegan Chickpea Noodle Soup Recipe

Introduction

This Vegan Chickpea Noodle Soup is a cozy and nourishing bowl packed with wholesome vegetables, tender chickpeas, and comforting pasta. Its warm spices and fresh herbs make it a perfect meal for any day you crave something healthy and 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 begins to soften and turn translucent.
2. Step 2: Add the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Stir well and cook for 5 minutes, stirring frequently to prevent the spices from burning.
3. Step 3: Pour in the vegetable broth and add the chickpeas. Stir to combine, then cover the pot and bring the soup to a boil.
4. Step 4: Reduce the heat to a simmer and cook uncovered for 15 minutes, or until the carrots are tender.
5. Step 5: Add the pasta to the pot and gently stir to prevent sticking. Turn off the heat and cover the pot immediately. Let the soup sit undisturbed for 15 minutes to allow the pasta to cook in the hot broth.
6. Step 6: Remove the lid, optionally squeeze in half a lemon, and stir in the chopped parsley. Taste the soup and adjust the seasoning with more salt or pepper if needed. If the pasta is still slightly undercooked, cover again and let it sit for another 10 minutes without heat.

Tips & Variations

• For extra depth, add a splash of soy sauce or tamari when adding the broth for a savory boost.
• Feel free to swap the pasta for gluten-free noodles or rice for a different texture.
• Add leafy greens like spinach or kale at the end of cooking for added nutrition.
• If you prefer a smoother texture, blend a portion of the soup before adding the pasta.

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 splash of broth or water if the soup has thickened. The pasta will continue to absorb liquid, so reheating may require additional liquid to maintain a soup-like consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before adding them to the soup, as canned chickpeas are already cooked and ready to use.

How do I keep the pasta from getting mushy?

Turning off the heat and letting the pasta cook in the hot broth off the stove helps prevent overcooking. Also, avoid stirring too vigorously once the pasta is added.

Vegan Chickpea Noodle Soup Recipe

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4.8 from 136 reviews

A hearty and comforting Vegan Chickpea Noodle Soup featuring tender chickpeas, fresh vegetables, and perfectly cooked pasta, all simmered in a flavorful vegetable broth. This easy one-pot recipe is ideal for a wholesome lunch or dinner that satisfies cravings for a warm and nourishing meal.

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

Ingredients

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Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 large carrots, diced
• 4 celery ribs, diced

Spices and Seasonings

• 2 teaspoons paprika
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Liquids and Canned Goods

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

Pasta and Garnish

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

Instructions

1. Sauté Onions: Heat the olive oil in a large pot with a lid over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until the onion becomes tender and translucent.
2. Add Vegetables and Spices: Stir in the garlic, carrots, celery, paprika, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring frequently to prevent the spices from burning and to allow the vegetables to soften slightly.
3. Add Broth and Chickpeas: Pour in the vegetable broth and add the rinsed chickpeas. Stir well to combine. Cover the pot and bring the mixture to a boil.
4. Simmer the Soup: Reduce the heat to low and let the soup simmer, covered, for 15 minutes, or until the carrots are tender and cooked through.
5. Add Pasta and Rest: Gently add the pasta to the pot and stir carefully to keep the noodles from sticking together. Turn off the heat and quickly cover with the lid. Let the soup sit undisturbed for 15 minutes so the pasta can absorb the broth and cook in the residual heat.
6. Finish and Serve: Remove the lid, optionally squeeze the juice of half a lemon into the soup, and stir in the chopped parsley. Taste the soup and adjust salt and pepper as needed. If the pasta is undercooked, cover and let sit for another 10 minutes without heat to avoid overcooking or mushiness.

Notes

• Using a sturdy pasta like small shells or elbows works well to hold the broth and texture.
• The lemon and parsley add a fresh brightness but can be omitted if preferred.
• Do not boil the pasta in the soup to avoid it becoming mushy; letting it cook off heat ensures perfect texture.
• This soup can be stored refrigerated and reheated gently; add extra broth if it thickens too much.

Keywords: vegan chickpea noodle soup, vegan soup, chickpea soup, healthy vegan dinner, easy vegan recipe, one pot soup