Vegan Chickpea Noodle Soup (Stove + Crockpot) Recipe

Introduction

This vegan chickpea noodle soup is a comforting, hearty meal perfect for any day. Packed with vegetables, protein-rich chickpeas, and tender pasta, it’s a simple recipe that warms you from the inside out.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil in a large pot with a lid over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent.
2. Step 2: Stir in the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and pepper. Cook for 5 minutes, stirring often to avoid burning the spices.
3. Step 3: Pour in the vegetable broth and add the rinsed chickpeas. Mix well, cover the pot, and bring to a boil.
4. Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
5. Step 5: Add the pasta and gently stir to keep it from sticking together. Turn off the heat, cover with the lid, and let it sit undisturbed for 15 minutes.
6. Step 6: Remove the lid, optionally squeeze in half a lemon, and add the chopped parsley. Stir gently and taste to check if the pasta is fully cooked and the seasoning is to your liking. If the pasta is undercooked, cover again and let it sit for another 10 minutes to finish cooking without becoming mushy.

Tips & Variations

• Use gluten-free pasta to make this soup gluten-free without sacrificing texture.
• Add chopped kale or spinach alongside the pasta for extra greens.
• For a smoky twist, substitute smoked paprika and add a dash of liquid smoke.
• Adjust the lemon juice according to taste for a bright, fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the soup has thickened. Note that pasta may absorb more liquid over time, so stirring occasionally while reheating helps maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak them overnight and cook thoroughly before adding to the soup, as dried chickpeas require much longer cooking time.

What pasta works best in this soup?

Short pasta shapes like elbow macaroni, small shells, or ditalini work well because they cook evenly and hold up in the broth without becoming mushy.