Name: Vegan Chickpea Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
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; ½ cup of parsley, chopped

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Introduction

This Vegan Chickpea Noodle Soup is a comforting and hearty dish perfect for any day you crave something warm and nourishing. Packed with vegetables, chickpeas, and tender pasta, it’s easy to prepare and full of flavor. A wonderful plant-based option that brings both satisfaction and simplicity to your table.

Vegan Chickpea Noodle Soup Recipe - Recipe Image

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

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 becomes tender and translucent.
Step 2: Add the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Stir well and cook for 5 minutes, stirring often to prevent the spices from burning.
Step 3: Pour in the vegetable broth and add the drained chickpeas. Stir everything together, cover the pot, and bring the soup to a boil.
Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
Step 5: Add the pasta and gently stir to prevent it from sticking. Turn off the heat, cover the pot quickly, and let the soup sit undisturbed for 15 minutes.
Step 6: Remove the lid. If desired, squeeze in half of the lemon and add the chopped parsley. Stir gently and taste the soup to check if the pasta is fully cooked and adjust the seasoning with more salt or pepper if needed. If the pasta is still undercooked, cover again and let it sit for another 10 minutes off the heat to avoid overcooking.

Tips & Variations

Use gluten-free pasta to make the soup gluten-free.
Add a pinch of red pepper flakes for a subtle spicy kick.
Try fresh herbs like thyme or rosemary instead of Italian seasoning for a different flavor profile.
For extra protein, toss in some cooked lentils or tofu cubes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a bit of water or vegetable broth to loosen the soup if it has thickened. Heat gently on the stove or in the microwave until warmed through. The pasta may continue to absorb liquid, so stirring occasionally while reheating helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this soup?

Yes, any small or medium-sized pasta works well, such as elbow macaroni, shells, or orzo. Just adjust the soaking time off the heat as needed for different pasta shapes and sizes.

Is it necessary to turn off the heat when cooking the pasta in the soup?

Yes, turning off the heat and letting the pasta soak covered allows it to cook gently without becoming mushy. This method keeps the pasta firm and prevents it from breaking down in the soup.