Hearty Chickpea Noodle Soup
Hearty Chickpea Noodle Soup (vegan, one-pot)
Hearty Chickpea Noodle Soup (vegan, one-pot)
I almost never get sick…almost. But, laid up with a fever after my second Covid booster shot, the one comfort food that sounded just right was hearty chickpea noodle soup. The calming warmth of a steaming bowl of soup is, as they say, good for the soul.
This one-pot vegan soup recipe is hearty without being heavy. Protein-rich from the chickpea pasta and chickpeas, veggie-packed, and loaded with flavor, you really won’t miss all the oil from traditional chicken noodle soup.
The quality of your vegetable stock or broth is the foundation for creating flavorful chickpea noodle soup. I have made this soup both with homemade stock and with store-bought veggie broth. Each works well in its own way. I found that a richer stock or broth made with a variety of vegetables, mushrooms, and herbs, produces the most flavorful results. If you’re curious about the difference between veggie stock and broth click here.
In this one-pot chickpea noodle soup recipe, you cook the pasta right in the soup, adding it at the end. This saves a step from cooking the pasta separately. All those good, comforting flavors from the broth soak into the pasta without overcooking it. Chickpea pasta or chickpea/lentil pasta holds up really well in a hot soup, even when stored in the fridge overnight. This is great for gluten-free pasta lovers…and for leftovers!
The flavors intensify as the soup sits in the fridge (leave the bay leaves in!), making it excellent for cooking ahead or freezing for later. This hearty chickpea noodle soup is so comforting and delicious, I definitely won’t wait until I get sick to make another batch!
Great reasons to make hearty chickpea noodle soup: Scroll down for step-by-step instructions and photos!
o Hearty without being heavy
o Cooks all in one pot
o Protein-rich and veggie-packed
o Vegan and comforting
o Great for making ahead or freezing for later
If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.
Hearty Chickpea Noodle Soup (vegan, one-pot, gluten & oil free)
Ingredients for Hearty Chickpea Noodle Soup
Ingredients:
o 1 large yellow onion, small diced
o ¼ cup of water
o 3 teaspoons of kosher salt (divided)
o 6 garlic cloves, minced
o 2 medium carrots (1½ cups) scrubbed and diced
o 2 celery stalks (1 cup) diced
o 1 teaspoon of freshly ground black pepper
o 8 cups (64 oz. – 1,892 ml.) of vegetable stock or broth (*low sodium)
o 3 small yellow potatoes (2-2½ cups) *skin on and diced
o 1½ cups of chickpeas (15 oz. can, drained and rinsed)
o 2 tablespoons of maple syrup
o 2 teaspoons of thyme
o 2 bay leaves
o 8 oz. (227 grams) of chickpea spiral pasta
o 1 tablespoon of apple cider vinegar
o ¼ cup of parsley, chopped
Makes 8 servings (Click on the ingredients in bold to see what I use in this recipe)
Hearty Vegan Chickpea Noodle Soup Ingredients
Method for making Hearty Chickpea Noodle Soup
Steps 1-3:
1. In a large soup pot, over medium-high heat, sauté the onions in ¼ cup of water sprinkled with 1 teaspoon of salt. Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle with a bit more water.
2. Add the garlic and cook until fragrant, one minute more.
3. Add the carrots, celery, 1 more teaspoon of salt, and black pepper. Sauté the vegetables until tender but not mushy, 5-7 minutes.
Step 4:
4. Pour in the vegetable stock along with the potatoes, chickpeas, maple syrup, thyme, bay leaves and final teaspoon of salt. Give them a stir and cook until the potatoes are barely tender, 8-10 minutes.
Steps 5-6:
5. Add the chickpea spiral pasta and stir to combine. Cover and continue to cook until the pasta is al dente, according to the package directions.
6. Finish the soup with parsley and vinegar. Add additional pepper, to taste, for a spicy kick.
Hearty Chickpea Noodle Soup
Serve nice and hot with a side of cornbread to soak up some of that gorgeous golden broth!
Hearty Chickpea Noodle Soup Served with Vegan Cornbread
Notes:
*Use a low or no sodium vegetable stock/broth so avoid oversalting. Or, adjust the amount of salt used to fit your taste.
*Scrub and keep the skin on your potatoes. This prevents them from disintegrating as they cook.
Be sure to add the chickpea noodles to the soup just long enough for them to cook until al dente, to prevent soggy noodles.
Other vegan comfort food recipes to fall in love with:
Hearty Chickpea Noodle Soup, Vegan Comfort Food
Printable Recipe Card:
Hearty Chickpea Noodle Soup (vegan, one-pot)
Ingredients
Instructions
- In a large soup pot, over medium-high heat, sauté the onions in ¼ cup of water sprinkled with 1 teaspoon of salt. Cook the onions until they are translucent and slightly golden. This will take about 10 minutes to get a nice, sweet onion flavor. If the onions begin to dry out, sprinkle with a bit more water.
- Add the garlic and cook until fragrant, one minute more.
- Add the carrots, celery, 1 more teaspoon of salt and black pepper. Sauté the vegetables until tender but not mushy, 5-7 minutes.
- Pour in the vegetable stock along with the potatoes, chickpeas, maple syrup, thyme, bay leaves and final teaspoon of salt. Give them a stir and cook until the potatoes are barely tender, 8-10 minutes.
- Add the chickpea spiral pasta and stir to combine. Cover and continue to cook until the pasta is al dente, according to the package directions.
- Finish the soup with parsley and vinegar. Add additional pepper, to taste, for a spicy kick.
- Serve nice and hot with a side of cornbread to soak up some of that gorgeous golden broth!
Notes:
*Use a low or no sodium vegetable stock/broth so avoid over salting. Or, adjust the amount of salt used to fit your taste.
*Scrub and keep the skin on your potatoes. This prevents them from disintegrating as they cook.
Be sure to add the chickpea noodles to the soup just long enough for them to cook until al dente, to prevent soggy noodles.
Calories
187.58Fat (grams)
1.39Sat. Fat (grams)
0.24Carbs (grams)
37.70Fiber (grams)
4.93Net carbs
32.77Sugar (grams)
7.83Protein (grams)
6.79Sodium (milligrams)
1484.94Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.