When the winter wind starts to howl, you need something cozy. This vegan chickpea noodle soup feels like a warm hug in a bowl.
It delivers all the nostalgic flavors you love without any fuss. You can have a steaming pot ready for your family in just 35 minutes tonight.
Why You’ll Love This Recipe
This recipe is a winner because it is so incredibly fast. It brings all the nostalgic comfort of a classic childhood favorite. You likely have most ingredients in your pantry right now.
It is a budget-friendly meal that nourishes your whole family. The chickpeas provide a wonderful texture that everyone will enjoy. It is the perfect solution for those busy winter weeknights.
Simple Method
Making this soup is incredibly simple and stress-free. You will start by softening your fresh vegetables in one pot. Then, everything simmers together until the noodles are perfectly tender and golden.
Even beginner cooks will find this process totally approachable. There are no complicated techniques or expensive tools required here. Just simple steps for a satisfying result.
Ingredients You’ll Need
This recipe relies on fresh produce and simple pantry staples for the best flavor.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1.5 teaspoons dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 ounces dry vegan rotini or fusilli pasta
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 6 minutes until vegetables begin to soften.
- Stir in minced garlic, thyme, oregano, salt, and pepper; cook for 1 minute until fragrant.
- Pour in vegetable broth and chickpeas; increase heat and bring the mixture to a boil.
- Add the dry pasta and reduce heat to a simmer.
- Cook for 8 to 10 minutes or until pasta is al dente and vegetables are tender.
- Remove from heat and stir in the fresh lemon juice and chopped parsley.
- Adjust seasoning with additional salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this soup in your favorite big, ceramic mugs. Pair it with a thick slice of crusty sourdough bread. It is perfect for a quiet winter evening at home.
Set the table, light a candle, and enjoy this meal with your family. You can also pack it in a thermos for a warm school lunch. It stays delicious and satisfying all day long.
Storage & Reheating
Store any leftovers in the fridge for up to three days. The pasta may soak up some of the savory broth over time. Simply add a splash of water or extra broth when reheating.
Heat it gently on the stove over medium-low heat. Avoid the microwave if you want to keep the vegetables firm. This recipe is great for prep-ahead lunches during the week.
Tips for Best Results
- Use a high-quality vegetable broth for the richest flavor profile.
- Don’t skip the fresh lemon juice at the very end.
- Cut your carrots into even rounds so they cook at the same rate.
- Add the pasta only when the broth is at a full boil.
- Double the batch for a stress-free holiday backup meal.
- Stir in a handful of spinach for extra nutrients and color.
- Avoid overcooking the pasta to prevent it from getting mushy.
Easy Flavor Ideas
- Try gluten-free pasta to keep the meal allergy-friendly for guests.
- Add a pinch of red pepper flakes for a subtle heat.
- Swap parsley for fresh dill for a bright, herbaceous twist.
- Use kale instead of celery for a heartier, winter harvest feel.
Common Questions
Can I freeze this soup?
Yes, you can freeze it easily. I recommend freezing the soup without the pasta for the best texture. Add fresh noodles when you reheat the thawed broth and vegetables.
Will my picky eaters like this?
Most kids love this vegan chickpea noodle soup because it is mild. The flavors are very familiar and comforting. You can use fun pasta shapes to make it even more kid-friendly.
I hope this cozy recipe brightens your cold winter evenings. Give it a try and let every warm spoonful comfort you. Happy cooking!
— Lidia
Vegan Chickpea Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots , sliced into rounds
- 2 stalks celery , sliced
- 3 cloves garlic , minced
- 1.5 teaspoons dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 6 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 ounces dry vegan rotini or fusilli pasta
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 6 minutes until vegetables begin to soften.
- Stir in minced garlic, thyme, oregano, salt, and pepper; cook for 1 minute until fragrant.
- Pour in vegetable broth and chickpeas; increase heat and bring the mixture to a boil.
- Add the dry pasta and reduce heat to a simmer.
- Cook for 8 to 10 minutes or until pasta is al dente and vegetables are tender.
- Remove from heat and stir in the fresh lemon juice and chopped parsley.
- Adjust seasoning with additional salt and pepper to taste before serving.
