Easy Vegan Chickpea Noodle Soup

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Hearty, comforting Chickpea Noodles Soup that will warm you up on a chilly day. This easy recipe only takes 30 minutes to make!

Cold, rainy, windy days are upon us and there’s no better way to warm up than with a chunky, comforting, old-school-style Chickpea Noodle Soup. 😊

When I first went vegan, I really missed the classic chicken noodle soup. It was my go-to staple every winter. I would make it once or twice a month and eat it for the whole week. I really missed it when I adopted a vegan lifestyle.

One Sunday, I was complaining about this to my hubby who was making the chicken noodle soup for himself for the week. He then said: “Why don’t you just substitute chicken for chickpeas?” I didn’t know why I hadn’t thought of it myself!

So simple yet so life-changing!

Key ingredients

DO NOT substitute the following ingredient no matter what! First is vegetable stock – it is a must! Since there is no animal fat in our soup whatsoever, you need something flavorful as your base. Using water here will not work. Check out my easy vegetable stock recipe made from veggie scraps!

The second ingredient that I do not suggest you substitute is carrots. Carrots add sweetness and will balance our dish heavy with chickpeas.

The third must-have ingredient is cilantro. It adds a fresh bite and enhances the flavor of the soup. Do not use Italian parsley for this as it doesn’t have a strong flavor compared to cilantro.

Ways to Customize

I’ve made this soup too many times to count and here are some of the things I’ve tried that have turned out well:

• Adding potatoes (regular or sweet)
• Adding rice in place of noodles to create Chickpea Rice Soup
• Substituting chickpeas for white beans or a combination of both

I like to enjoy this soup with either a fresh loaf of sourdough bread (YUM YUM YUM!) or some crackers. If I’m avoiding having too many carbs, I’ll skip on the bread and will just have two bowls of this soup instead of one!

Print

Easy Vegan Chickpea Noodle Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Hearty, comforting Chickpea Noodles Soup that will warm you up on a chilly day. This easy recipe only takes 30 minutes to make!

Course: Main Course

Cuisine: American

Keyword: chickpeas, noodles, soup

Servings: 12 cups

Calories: 114 kcal

Author: Simple Fit Vegan

Ingredients

• 1 tbsp olive oil (skip if oil-free)
• 1 medium white or yellow onion, chopped
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 quarts vegetable stock
• 4 cups of filtered water
• 2 can chickpeas, approx. 3 cups
• 1/3 cup fusilli pasta
• 3 tbsp chopped fresh cilantro
• 1 tbsp sea salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat. If oil-free, skip this step and use 1/4 cup of vegetable stock instead to roast the vegetables.
2. Add onion and caramelize until translucent. Add celery and carrots and cook for 5 minutes stirring often.
3. Add vegetable stock, salt, and pepper. Cover the pot with a lid and bring to a boil. Boil for 10 minutes.
4. Add chickpeas and pasta. Continue boiling until pasta and carrots are cooked all the way through.
5. Stir in fresh cilantro. Season with more salt and pepper to taste.
6. Store in an air-tight container in the fridge for up to 5 days.

Recipe Notes

Nutrition Information (per 1 cup): Calories: 114 Fat: 2.1 g Saturated fat: 0.3 g Carbohydrates: 20 g Dietary Fiber: 4.5 g Sugar: 2.8 g Sodium: 289 mg Protein: 4.3 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!