Description
A cozy, hearty Vegan Chickpea Noodle Soup packed with protein-rich chickpeas, vegetables, and tender noodles in a savory, herb-infused broth. Perfect for a comforting, plant-based meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon turmeric (optional for color)
- Salt and pepper, to taste
- 6 cups vegetable broth
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 1/2 cups small pasta noodles (e.g., ditalini or broken spaghetti)
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
- Stir in thyme, rosemary, turmeric, salt, and pepper. Cook for 1 minute to release the flavors.
- Pour in the vegetable broth and bring to a boil.
- Add chickpeas and noodles. Reduce heat and simmer for 10–12 minutes, or until pasta is tender.
- Stir in lemon juice and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- Use gluten-free noodles to make the soup gluten-free.
- For added greens, stir in a handful of spinach or kale at the end of cooking.
- Soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan chickpea noodle soup, plant-based soup, healthy vegan meal, chickpea soup, comfort food, dairy-free