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Vegan Chickpea Noodle Soup [Stove + Crockpot]
5 from 120 votes

Vegan Chickpea Noodle Soup [Stove + Crockpot]

This Vegan Chickpea Noodle Soup features a medley of sautéed vegetables, chickpeas, and seasoning simmered in vegetable broth with pasta added late to soften off heat. The combination creates a hearty, flavorful soup with tender carrots and a mild, herbed broth that can be finished with fresh lemon juice and parsley for brightness.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 4 - 6 servings
Calories: 539 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion thinly sliced
  • 6 garlic thinly sliced, cloves
  • 3 large carrot diced
  • 4 celery diced, ribs
  • 2 teaspoons paprika
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoons salt
  • ½ teaspoons black pepper
  • 8 cups vegetable broth
  • 2 chickpeas rinsed and drained, 15-ounce) canned
  • 8 ounces pasta of your favorite
  • 1 lemon (optional)
  • ½ cups parsley chopped (optional

Instructions

    Cup of Yum
  1. Heat the oil in a large pot with a lid over medium heat. Add the onion and cook for 2 to 3 minutes or until it starts to become tender and translucent.
  2. Add the garlic, carrots, celery, paprika, Italian seasoning, salt, and pepper. Mix well and cook for 5 minutes, stirring often to prevent the spices from burning.
  3. Add the vegetable broth and chickpeas. Mix well, cover and bring to a boil.
  4. Reduce the heat to a simmer and cook for 15 minutes or until the carrots are soft.
  5. Add the pasta and gently mix so it doesn’t stick to each other, turn off the heat and quickly cover with a lid. Let it sit undisturbed for 15 minutes.
  6. Remove the lid, and optionally squeeze half of the lemon, and add the parsley. Gently mix and taste to see if the pasta is fully cooked and if the soup needs more salt and pepper. (If the pasta is undercooked, cover with the lid and allow it to sit undisturbed for another 10 minutes. Cooking the pasta with the heat off, will ensure the pasta does not get overcooked and disintegrate in the broth).

Notes

  • Chop vegetables evenly to ensure they cook uniformly in the soup.
  • Use high-quality vegetable broth to enhance the soup’s flavor base.
  • Pre-prepared mirepoix or soup bases can save time without compromising taste.
  • Adjust the broth amount for a thinner soup, keeping in mind that seasoning may need modification.

Nutrition Information

Calories 539kcal (27%) Carbohydrates 91g (30%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 6g (30%) Sodium 2813mg (117%) Potassium 789mg (17%) Fiber 15g (60%) Sugar 10g (20%) Vitamin A 11218IU (224%) Vitamin C 31mg (34%) Calcium 153mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 - 6 servings

Amount Per Serving

Calories 539

% Daily Value*

Calories 539kcal 27%
Carbohydrates 91g 30%
Protein 20g 40%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Sodium 2813mg 117%
Potassium 789mg 17%
Fiber 15g 60%
Sugar 10g 20%
Vitamin A 11218IU 224%
Vitamin C 31mg 34%
Calcium 153mg 15%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.