This one pot Chickpea Noodle Soup is a healthy vegan and gluten-free alternative to the infamous comfort meal

After feeling under the weather the past couple of days, I decided to make the ultimate comfort dish: chickpea noodle soup.

I’m sure many can relate to eating chicken noodle soup whenever they were sick. Well, this chickpea noodle soup recipe has the same comforting affect, but with one little twist: there’s no chicken! Instead of chicken, this recipe uses chickpeas, which are a great source of fiber and protein.

This Chickpea Noodle Soup comes together in under 30 minutes. Wholesome, plant-based and gluten-free, this soup is sure to satisfy people of every diet.

Ingredients Needed

This chickpea noodle soup recipe comes together in under 30 minutes with a few pantry staples you likely already have on hand.

  • Olive Oil – a kitchen staple. This organic one is great.
  • Yellow Onion – I prefer yellow onion in this, but you can also use white if that’s what you have on hand.
  • Garlic – I use fresh garlic, but you can substitute 1 tsp garlic powder
  • Carrots – what’s chickpea noodle soup without it?
  • Celery – same thing as carrots.
  • Chickpeas – also known as garbanzo beans, they replace the chicken in the traditional soup.
  • Vegetable Broth – any store-bought vegetable broth will work fine.
  • Pasta – I use rotini, but any pasta shape will work. Use gluten-free pasta if needed.
  • Seasonings – salt and black pepper (of course), dried oregano, dried parsley and turmeric for a pop of color and added nutrients. Feel free to adjust the amounts as needed/sub out for other seasonings of preference.
  • Nutritional Yeast – adds a bit of color and umami flavor to the soup.
  • Lemon – adds a bit of freshness.

How to Make Chickpea Noodle Soup

This chickpea noodle soup recipe could not be easier!

  1. First, simply sauté onions, carrots, celery and garlic for 5-7 minutes.
  2. Next, add the seasonings and stir.
  3. Then, add the vegetable broth and bring to a boil. Once boiling, add the pasta and chickpeas. Cook for another 10 minutes.
  4. Finally, top with nutritional yeast and lemon and serve!

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!

 

5 from 5 ratings

Chickpea Noodle Soup

Megan Murphy
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
This one pot Chickpea Noodle Soup is a healthy vegan and gluten-free alternative to the infamous comfort meal and comes together in under 30 minutes.
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Equipment

Ingredients
 

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 carrots, chopped
  • 3 celery ribs, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper
  • ½ teaspoon turmeric
  • 6 cups vegetable broth
  • 15 oz can chickpeas, rinsed and drained
  • 8 oz pasta, I use rotini, use gluten-free pasta if needed
  • ½ cup nutritional yeast
  • ½ lemon

Instructions
 

  • Place a large pot or dutch oven over medium heat. Add olive oil, onions, carrots, celery and garlic. Sauté for 5-7 minutes.
  • Add the oregano, parsley, salt, pepper and turmeric. Saute for 1-2 minutes.
  • Add the vegetable broth. Cover and bring to a boil.
  • Add the pasta and chickpeas and cook until the pasta is al dente, about 10-15 minutes.
  • Stir in the nutritional yeast and lemon juice. Taste and adjust, adding more salt if needed. Enjoy!

Notes

  • Store in the fridge for up to a week.
  • The soup will thicken as it cools. Simply reheat in the microwave or stovetop and add more water if needed to thin it out.
Serving: 1bowl, Calories: 450kcal, Carbohydrates: 75g, Protein: 17g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 2337mg, Potassium: 677mg, Fiber: 11g, Sugar: 9g, Vitamin A: 10986IU, Vitamin C: 14mg, Calcium: 94mg, Iron: 3mg
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