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5 from 5 votes

Vegan Chickpea Noodle Soup

by: claire cary

Packed with protein, veggies, and lots of herbs and spices, this chickpea noodle soup is the ultimate soup to get you through the winter! It's vegan, gluten free and comes together in under 30 minutes.
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Prep: 20 mins
Cook: 30 mins
Total: 50 mins
4

Ingredients

  • 1 yellow onion diced
  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 2-3 tablespoon tomato paste
  • ¼ teaspoon black pepper
  • 1/2-1 teaspoon sea salt depending on salt content of your broth
  • 8 ounces pasta of choice I used chickpea pasta
  • 1 15 ounce can chickpeas
  • 5-7 cups vegetable stock/broth*
  • ¼ teaspoon ground turmeric
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 large bay leaves
  • Juice from 1/2 lemon
  • 1 cup frozen peas

Instructions

  • In a large pot, add your chopped onion and garlic with the olive oil. 
  • Saute until the onions are translucent, about 5-10 minutes.
  • Add in the chopped carrots and celery and saute for an additional 5 minutes. Feel free to add extra oil if needed to prevent sticking.
  • Add in all remaining ingredients except for peas and lemon and let simmer for about 15 minutes or until the pasta is finished cooking. I like using this herb infuser to put the herbs and bay leaves into and let it infuse into the broth as it is cooking.
  • Remove and discard the herbs.
  • Add in the peas and lemon juice, let simmer for 1-2 minutes to defrost the peas.
  • Taste and adjust seasonings as desired. 
  • Serve with a fresh baguette or enjoy as is!

Notes

How much broth you need will depend on the type of pasta you use and how brothy you like your soup. Some pastas absorb more water than others. I suggest starting with 5 cups of vegetable broth and adding more as needed. I ended up using 6 total cups. 
Once prepared, this recipe will keep in the fridge for 5 days. Let it cool completely before transferring to an air tight container.
If using fresh chickpeas, sub the 1 can of chickpeas for 1 1/2 cups cooked chickpeas.
Serving: 1bowl / Calories: 460kcal / Carbohydrates: 65g / Protein: 16.5g / Fat: 10.7g / Fiber: 11.5g

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