This easy chickpea soup recipe is perfect for lunch, dinner, and even breakfast. Made with chickpeas, veggies, and lots of noodles, it’s a perfect bowl of nourishing comfort, plus it’s vegan! It comes together easily — leaving you nourished, balanced, and ready to conquer anything.
There’s nothing better than a steaming bowl of comforting soup to thaw out after battling -20 temps and biting winds. (Seriously, winter, why do you have to overstay your welcome every year??)
Have I ever mentioned how much winter and I struggle with each other? I love the first snow and a white Christmas, but after that, I’m pretty much done. If you’re like me and more of a warm-weather kind of person, you’re probably dreaming of flip-flops rather than bundling from head to toe.
But here’s the thing. Even summer lovers can appreciate a quick and easy vegan chicken noodle soup. Especially when it’s one-pot and in a flash. I made this after my morning hike and my body was still thawing out by the time it was finished — it’s really that fast!
This easy and healthy chickpea soup goes beyond simply being a meal. It’s a nourishing warm hug on a cold day and soothing in every possible way. Winter might overstay its welcome, but this soup definitely won’t! 😉
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Why you'll love this Chickpea Soup
- Nourishing: Packed with protein, fiber, and nutrients
- Immune-boosting: Contains antioxidants and nutrients that support a strong immune system
- Digestive aid: High in fiber to promote gut health and keep you feeling full and satisfied
- Quick & easy: Ready in a flash, perfect for busy days
- Did you know: Chickpeas are packed with protein, iron, and zinc (like meat), plus fiber, folate, and potassium (like veggies). They’re also linked to a slimmer waist, lower blood pressure, and reduced cancer risk.
In the kitchen tips
- Prep all your ingredients before cooking, it makes everything so much easier.
- Sauté the onions, carrots, and celery slowly with a pinch of salt over low heat. This builds a delicious base for your noodle soup.
- Add the noodles to the simmering soup towards the end of cooking and cook just until al dente. This prevents them from overcooking and becoming mushy.
- Get creative with spices like smoked paprika, turmeric, or a pinch of saffron.
- A drizzle of good olive oil adds richness and depth.
- Fresh herbs, lemon zest, toasted sesame seeds = pure joy!
- If making ahead, store noodles and broth separately in an airtight container. Reheat the broth, add the noodles, and enjoy.
FAQ
Absolutely! Simply swap the regular noodles for your favorite gluten-free variety and make sure to check the label of your other ingredients.
Yes, you can! Just soak them overnight and cook them until tender before adding them to the soup.
The mix creates a perfect balance. Tahini gives it a creamy, nutty richness, Tamari adds an umami kick, and maple syrup brings a touch of sweetness that ties it all together.
Of course! Try chopped spinach, kale, or even mushrooms.
Yes, but for best results, cook the noodles separately and store them and the broth in separate containers. When ready, reheat the broth, and add the noodles.
This soup is satisfying alone, but you can pair it with a side salad or crusty bread.
How to serve this Chickpea Soup
- Warm crusty bread
- Side salad with maple dijon dressing
- Hummus & pita
- Fruit salad with fruit dip
Ingredients you'll need
- Veggies + aromatics: Olive oil, onion, carrots, celery, garlic
- Soup base: Veggie broth, chickpeas, thyme, bay leaf
- Noodles + flavor: Pasta, salt, pepper (+ optional spices)
- For serving: Fresh herbs, lemon zest, toasted sesame seeds, good olive oil
What equipment you'll need
- Cutting board & knife: For chopping your veggies
- Large pot or dutch oven: To hold all the goodness
- Measuring spoons & cups: For accurate ingredient amounts
- Wooden spoon or spatula: For stirring and scraping the bottom of the pot.
How to store leftovers
This soup is seriously even better the next day! To keep it fresh, store the noodles separately from the broth.
- Fridge: Let it cool completely, then store the broth and noodles separately in airtight containers. Enjoy within 3–4 days.
- Reheating: Warm the broth on the stove or in the microwave. Cook fresh noodles when ready to eat, then combine and enjoy!
- Freezer friendly (broth only): The broth freezes great for up to 3 months (skip freezing the noodles). Thaw overnight, reheat, and add fresh noodles.
- Tip: Cook a smaller portion of noodles initially if you plan on leftovers. This way you can add fresh noodles each time you reheat for the best texture.
📖 Recipe
Chickpea Soup
Ingredients
- 1 onion, diced
- 1 carrot, diced
- 1 celery, diced
- 3 cloves garlic, minced
- 1 tablespoon oil, OR water
- 7 cups water + 2 vegan bouillon cubes, OR low sodium vegetable broth
- ⅛ teaspoon cayenne, OR ¼ teaspoon red pepper flakes
- 1 teaspoon thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 can chickpeas, (garbanzo beans), drained and rinsed, about 1.5 cups
- 4 ounces pasta, such as angel hair noodles OR spaghetti (approximately ¼ of a standard 16-ounce package)
- 2 teaspoons Tamari, more if needed by a teaspoon at a time
- 2 teaspoons tahini
- 1 teaspoon maple syrup
- Salt, to taste, start with 1 teaspoon
- 15 turns black pepper
Instructions
- Chop Vegetables: Chop the onion, carrot, and celery into small, even pieces, along with minced garlic.
- Sauté the Vegetables: Heat oil in a pot over low to medium heat. Add the chopped onion, carrot, and celery. Sauté for 5–7 minutes until they start to soften.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to let it burn.
- Add Broth: Add water and vegan bouillon cubes to the pot. Alternatively, for a richer flavor, use vegetable broth instead and skip the water and bouillon cubes.
- Add Spices: Add cayenne, thyme, garlic powder, onion powder, and paprika.
- Add Chickpeas: Add the drained chickpeas and stir well.
- Bring to a Boil: Bring mixture to a boil (proceed to next step if using spaghetti noodles), then reduce to a rolling simmer, partially covering the pot.
- Add noodles: For angel hair noodles, continue simmering the soup for 10-12 minutes. Increase the heat slightly, and add angel hair noodles. Cook for 2-4 minutes or until al dente. For spaghetti noodles, add the noodles once the soup reaches a boil. Reduce to a rolling simmer and cook for 10-12 minutes (or package instructions).
- Turn off the heat.
- Stir in Remaining Ingredients: Stir in the Tamari, tahini, maple syrup, salt, and black pepper.
- Taste & Adjust: Taste the soup and adjust the seasonings as needed. If the soup seems too thick, add more water, ½ cup at a time, until you reach your desired consistency.
Video
Notes
- Vegan parmesan cheese
- Nutritional yeast
- Squeeze of fresh lemon juice (once the heat is turned off)
- Drizzle of olive oil
- Black sesame seeds
- Fresh parsley
- 1–2 small Yukon gold potatoes (diced uniformly with other veggies). Add additional broth or water if adding.
Annn says
The perfect recipe☺️☺️
Julie Gaeta says
Aww, thanks!