Chickpea Soup

- 5 Stars From 2 Ratings

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.

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Written by Julie on September 8, 2023 — Updated September 17, 2024

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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 Recipe

• 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.

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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.

• If making ahead, store noodles & broth separately to prevent sogginess. Or if you know you’ll have leftover chickpea soup, prepare separately. 

• 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.

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FAQ

• Can I make this chickpea vegetable soup recipe gluten-free?
  Absolutely! Simply swap the regular noodles for your favorite gluten-free variety and make sure to check the label of your other ingredients.

• Can I use dried chickpeas instead of canned chickpeas? 
  Yes, you can! Just soak them overnight and cook them until tender before adding them to the soup.

• Why add tahini, Tamari, or maple syrup?
  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.

• Can I add other vegetables to this simple chickpea noodle soup?
  Of course! Try chopped spinach, kale, or even mushrooms. 

• Can I make vegan chicken noodle soup ahead of time? 
  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.

• What should I serve with chickpea (garbanzo bean) soup? 
  This soup is satisfying alone, but you can pair it with a side salad or crusty bread.

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RELATED RECIPES:

A Delicious Simple Soup for Meal Prep • Delicious Vegan Broccoli Soup • Easy, Healthy, and Delicious 3-Bean Chili • Easy Vegan Chili Recipe • The Best One-Pot Cabbage Roll Soup

How to Serve this Chickpea Soup

• Warm Crusty Bread

• Side Salad with Maple Dijon Dressing

• Hummus & Pita

• Fruit Salad with Fruit Dip 

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What 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

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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.

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Storing 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.

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Chickpea Soup

BOOKMARK RECIPE

Breakfast Soup, Chickpea Soup, Breakfast Soups, Easy Breakfast Recipes, Easy Soups, Soups For Lunch, Soups For Breakfast, Soup Ideas, Soups for Dinner, Dinner Soups, Healthy Soups, Vegan Chicken Noodle Soup, Vegan Noodle Soup, Vegetarian Soups, Plant-Based Soups, Vegan Soups

Soups, Breakfast, Lunch, Dinners

American

YIELDS: 4

AUTHOR: Julie Gaeta

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Chickpea Soup

PREP TIME: 5 MinCOOK TIME: 20 MinTOTAL TIME: 25 Min

A nourishing, plant-based noodle soup. Packed with protein-rich chickpeas and an array of spices, it's the perfect way to ignite your day and nourish your soul.

Ingredients

• 1 tbsp oil or water
• 1 diced onion
• 1 diced carrot
• 1 diced celery
• 3 cloves garlic, minced
• 7-8 cups of water + 2 vegan bouillon cubes (or replace with low sodium vegetable broth and omit water and bouillon cubes)
• 1 can or 1.5 cups chickpeas (garbanzo beans), drained and rinsed
• 1 tsp thyme
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1/8 tsp cayenne or 1/4 tsp red pepper flakes
• 8 oz angel hair noodles (about a cup)
• 2 tsp tahini
• 2 tsp Tamari (more if needed by a tsp at a time)
• 1 tsp maple syrup
• Salt to taste (start with 1 tsp)
• Freshly ground black pepper, about 15 turns

Instructions

1. Chop the onion, carrot, and celery into small, even pieces to ensure minimal cooking time.
2. Add 1 tbsp oil or water, diced onion, carrot, and celery to the pot, and sauté for 5–7 minutes over low to medium heat.
3. Stir in the minced garlic and cook until fragrant (about 30 seconds), being careful not to let it burn.
4. Add additional water if needed, 1 tbsp at a time to prevent the vegetables from sticking or becoming dry.
5. Add 7 cups of water and 2 vegan bouillon cubes to the pot. Or, for a richer flavor, use 7 cups of vegetable broth instead and omit the water and bouillon cubes.
6. Add in cayenne, thyme, garlic powder, onion powder, and paprika.
7. Add drained chickpeas and stir well.
8. Bring the mixture to a boil, then reduce the heat to a rolling simmer for 15 minutes, partially covering.
9. Remove the cover, and add noodles.
10. Turn up the heat slightly so the noodles gently boil or until al dente (they should still have a slight bite when you taste them).
11. Turn off the heat.
12. Stir in Tamari, tahini, maple syrup, and salt to taste.
13. Taste the soup and adjust seasonings as needed. Make it just right for you.

Notes

• If you’re preparing the soup ahead of time, cook the noodles separately and add them to individual bowls just before serving. This way, they won’t absorb all the broth.

Toppings or Add-ins

• Vegan parmesan cheese or grated parmesan cheese (if you’re not vegan)
• 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.

Equipment

Edward & Sons Not Chicken Bouillon Cubes

Baron's organic tahini pure sesame paste

San-J - Gluten Free Tamari Soy Sauce

Suggested Recipes

A Delicious Simple Soup for Meal Prep

Delicious Vegan Broccoli Soup

The Best One-Pot Cabbage Roll Soup

https://becomingyouwithjulie.com/recipes/chickpea-soup

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Nourishing your Day

So, there you have it — a versatile plant-based soup that’s warming, nourishing, incredibly easy vegan chickpea soup recipe that’s sure to cure any winter blues.

I’d seriously LOVE to hear how your soup turns out! Let me know in the comments below!!