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Vegan Chickpea Noodle Soup

Vegan Chickpea Noodle Soup

Vegan Chickpea Noodle Soup

Vegan Chickpea Noodle Soup


2 tbsp. olive oil

1 medium yellow onion, thinly sliced

6 garlic cloves, sliced thinly

3 large carrots, diced

4 celery stalks, diced

2 tsp. paprika

1 ½ tsp. Italian seasoning

½ tsp. salt

½ tsp. black pepper

8 cups vegetable broth

2 - 15-ounce cans of chickpeas, rinsed and drained

8 ounces of your favorite pasta

1 lemon (optional)

½ cups of parsley, chopped (optional)


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.

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.

Add the vegetable broth and chickpeas. Mix well, cover and bring to a boil.

Reduce the heat to a simmer and cook for 15 minutes or until the carrots are soft.

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.

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.

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