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Vegan Chickpea Noodle Soup

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Vegan Chickpea Noodle Soup is a hearty, plant-based one-pot meal loaded with chickpeas, tender pasta, and vibrant veggies simmered in a fragrant, herbaceous broth. Naturally vegan, gluten-free, and ready in under an hour—it’s perfect for everyday comfort or meal prep.

Ingredients

  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 2–3 tablespoons tomato paste
  • ¼ teaspoon black pepper
  • ½–1 teaspoon sea salt (to taste, depending on broth)
  • 8 oz pasta of choice (chickpea pasta for extra protein)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 5–7 cups vegetable stock or broth
  • ¼ teaspoon ground turmeric
  • 1 tablespoon fresh rosemary (or 1 tsp dried)
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • Juice of ½ lemon
  • 1 cup frozen peas

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until translucent (5–10 minutes).
  2. Add Veggies & Tomato Paste: Stir in carrots and celery; cook for another 5 minutes. Add tomato paste and cook 1–2 minutes to deepen flavor.
  3. Simmer Soup: Add vegetable broth, chickpeas, pasta, turmeric, rosemary, thyme, bay leaves, salt, and pepper. Bring to a boil, then simmer for ~15 minutes, until pasta is cooked.
  4. Finish: Remove bay leaves and herb stems (if fresh). Stir in frozen peas and lemon juice, cooking for 1–2 minutes until peas are heated through.
  5. Serve: Taste and adjust seasonings. Garnish as desired and serve warm.

Notes

  • Swap parsley, kale, or spinach in toward the end for extra greens.
  • Add a pinch of red pepper flakes or cayenne for a spicy kick.
  • Use chickpea or small gluten-free pasta; undercook pasta slightly if planning to freeze.
  • For creamier texture, blend 1–2 cups of the soup and stir it back in.

Nutrition

Find it online: https://recipesbyliza.com/vegan-chickpea-noodle-soup/