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Chickpea Noodle Soup

This Chickpea Noodle Soup is the best meal to make when you need a little comfort. It has the perfect combination of veggies, chickpeas, and noodles to make you feel at home! Plus, it's made with pantry staples and ready in just 35 minutes!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 People
Calories 176kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces dry fusilli pasta (about 2 cups)
  • medium yellow onion , diced
  • 3 medium carrots , sliced into rounds
  • 3 ribs celery , sliced
  • 3 cloves garlic , minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground turmeric (optional)
  • 1 tablespoon tomato paste
  • 15 ounces canned chickpeas , rinsed and drained (about 1.5 cups)
  • 8 cups vegetable broth , low sodium if preferred
  • 2 cups water
  • 1 bay leaf
  • Sea salt and fresh cracked pepper , to taste
  • ¼ cup fresh chopped parsley for topping
  • Lemon wedges to serve

Instructions

  • Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
  • Add in the garlic, tomato paste, thyme, basil, oregano, turmeric, and crushed red pepper. Saute for 30-60 seconds, until fragrant.
  • Pour in the vegetable broth and water, then bring to a boil. Now add the chickpeas, pasta, bay leaf, salt, and pepper. Reduce heat slightly to maintain a medium boil. Cook for 10-15 minutes, or until pasta is al dente.
  • Remove from heat, taste for seasoning, and add more if needed. Sprinkle with fresh parsley and serve with a lemon wedge. Enjoy!

Notes

Pasta - you can also use rotini, gemelli, rotelle or radiatori pasta. You can really use any type of pasta, but you may need to reduce the amount by half if it's a smaller variety. Cook time may vary too.
Flavor Add-In Ideas - ½-1 teaspoon of smoked paprika, chili powder, cumin, or ¼-1/2 teaspoon of cayenne pepper for extra heat.
Topping Ideas - vegan parmesan cheese, nutritional yeast, sliced green onions, vegan sour cream (makes a creamy broth), chives, crushed red pepper, or hot sauce.
Add-In Ideas 
  • 2 cups of chopped kale, cabbage, bok choy, or spinach add the leafy veggies in the last 3-5 minutes of cooking time until just wilted.
  • 2 medium potatoes, peeled and diced.  Add when the pasta goes in and cook until fork-tender.

Nutrition

Calories: 176kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 355mg | Fiber: 5g | Sugar: 3g