Description
This Vegan Chickpea Noodle Soup is a comforting and hearty dish perfect for any night of the week. Packed with vegetables, chickpeas, and flavorful herbs, this soup is both delicious and nutritious. It’s a simple recipe that comes together quickly, making it a great option for a satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 ½ cups dry pasta noodles (e.g., rotini or broken spaghetti)
- juice of ½ lemon
- chopped fresh parsley for garnish
Vegetable Base:
Soup:
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and sauté until translucent.
- Stir in garlic, carrots, and celery and cook until slightly softened.
- Add thyme, parsley, turmeric, salt, and pepper, and stir to coat the vegetables.
- Pour in the vegetable broth, bring to a boil, add chickpeas and noodles.
- Simmer for 10–12 minutes until pasta is tender. Stir in lemon juice and adjust seasoning. Serve hot, garnished with parsley.
Notes
- Use gluten-free noodles if needed.
- Add baby spinach or kale for extra greens.
- Reheat with a splash of broth or water if soup thickens in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
