Vegan Chickpea Noodle Soup
This easy vegan chickpea noodle soup is a one-pot, 30-minute recipe made with chickpeas, veggies, and quick-cooking pasta. Great for weeknight dinners or when you want a simple, comforting bowl of soup.
Ingredients
- 1 onion finely diced
- 1 carrot finely diced
- 1 celery finely diced
- 3 cloves garlic minced
- 1 tablespoon oil OR water
- 7 cups water OR low sodium vegetable broth and omit vegan bouillon cubes
- 2 vegan bouillon cubes
- 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 drained and rinsed (about 1½ cups cooked)
- 4 ounces angel hair pasta about ¼ of a 16-oz package
- 2 teaspoons tamari
- 2 teaspoons tahini or olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Salt adjust to taste
- 15 turns black pepper
Instructions
- Sauté mirepoix: Heat oil (or water) in a large pot over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook 5–7 minutes until softened, adding a splash of water as needed to prevent sticking. Then, stir in garlic and cook 1 more minute.
- Simmer broth and veggies: Add bouillon, water (or broth if using), chickpeas, and all spices (except salt & black pepper). Bring to a boil, then reduce to a rolling simmer for 8–10 minutes, until carrots and celery are tender.
- Add in noodles: Add angel hair pasta to soup and cook for an additional 3–4 minutes, until al dente.
- Finish: Stir in tamari, tahini, maple syrup, salt, and black pepper. Taste and adjust as needed. Ladle into bowls and top with additional toppings if desired (see Notes for topping ideas).
Notes
- Oil-free option: Sauté mirepoix in water or vegetable broth instead of oil. Add a splash as needed to prevent sticking.
- Pasta choice: Angel hair cooks quickly. If using spaghetti, shells, or gluten-free pasta, extend cooking time by a few minutes (follow package).
- Make-ahead tip: If preparing ahead, cook noodles separately and add to bowls when serving so they don’t absorb all the broth.
- Reheating tip: If stored together, noodles will soak up liquid — add extra water/broth when reheating and adjust salt.
- Optional toppings: Vegan almond parmesan cheese, squeeze of fresh lemon, a drizzle of olive oil, and/or fresh parsley.
Nutrition
Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 757mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1941IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
