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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/vegan-chickpea-noodle-soup-recipe/