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Vegan Chickpea Noodle Soup

A warm and comforting vegan chickpea noodle soup bursting with flavor, perfect for cozy dinners and healthy eating.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tablespoon olive oil use extra virgin for a richer flavor
  • 1 medium onion, chopped you can also use shallots for a sweeter note
  • 2 medium carrots, sliced cut them into bite-sized pieces for even cooking
  • 2 stalks celery, sliced bringing the classic mirepoix flavor
  • 3 cloves garlic, minced fresh is key for bringing out that aromatic goodness
Spices
  • 1 teaspoon ground cumin adds a warm, earthiness
  • 0.5 teaspoon turmeric for color and its anti-inflammatory benefits
  • 0.25 teaspoon smoked paprika adds a subtle smokiness to the broth
Main Ingredients
  • 1 can chickpeas, drained and rinsed you can also use dried, but this saves time
  • 6 cups vegetable broth homemade or store-bought—just be mindful of the sodium content
  • 4 ounces egg-free noodles look for brands like Explore Cuisine or Banza for a great texture
Finishing Touches
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons chopped fresh parsley adds a fresh pop of color
  • 1 tablespoon lemon juice for brightness

Method
 

Preparation
  1. In a large pot over medium heat, warm up the olive oil until it shimmers but doesn’t smoke—about 30 seconds.
  2. Add the chopped onion, sliced carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until they start to soften and the onion becomes translucent.
  3. Stir in the minced garlic, cumin, turmeric, and smoked paprika. Cook for another minute, allowing the spices to become fragrant.
  4. Add the rinsed chickpeas to the pot, followed by the vegetable broth and bay leaf. Raise the heat to bring the mixture to a boil.
Cooking
  1. Once boiling, toss in the egg-free noodles, reduce the heat to low, and let it simmer for about 8 minutes, or until the noodles are al dente.
  2. Once the noodles are cooked, remove the bay leaf. Stir in the chopped parsley and lemon juice for freshness. Season with salt and black pepper to taste.
Serving
  1. Ladle the soup into bowls and enjoy!

Notes

Ensure not to overcook the noodles; otherwise, they can become mushy. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.