This Chickpea Noodle Soup is a healthy, hearty, warming and comforting vegan and gluten-free meal made in just one pot.
We’re getting crazy with the chickpeas over here!
In case you haven’t noticed, I’ve been on a roll with my chickpea creations lately. Just showing much love for my favorite legume. 😉
I’ve been having a ball swapping chickpeas for chicken in all kinds of dishes, like my Holiday Chickpea Veggie Loaf, Buffalo Chickpea Burgers and Chickpea Salad with Olives and Walnuts…and of course, now this Chickpea Noodle Soup!
I have to admit, I’ve never really liked traditional chicken noodle soup. There was just something about it I wasn’t digging. But this…THIS soup is my new favorite!
The chickpeas add a nutty, buttery flavor to the dish, which is even better the next day! Trust me, I’ve made this several times already and just CAN’T. STOP. EATING! 😉
What’s unique about this recipe?
For starters, I removed all the skins from the chickpeas. It not only makes them super smooth, but it also prevents random chickpea skins from floating around the soup. And nobody wants that. 😉
To remove the skin from a chickpea, simply rub it gently between your fingers and the skin will fall right off. Be sure to just rub and not squeeze, or you’ll end up with mushed chickpeas. And again, nobody wants that. That is, not unless you’re making hummus or chickpea salad, of course.
I also used Modern Table’s lentil spirals, which I found were the perfect size for a soup like this. This gluten-free pasta is made with red lentil flour, white rice and pea protein.
You can buy it here if you’d like to try it in this recipe, or you can just use your favorite gluten-free pasta. I would recommend a shape on the smaller side, such as shells or elbows.
So, besides chickpeas and pasta, what else is in it?
So glad you asked! Well, with vegetable broth as the base, this soup also features carrot, celery, onion and garlic and is seasoned with thyme, parsley, salt and pepper. Simple, yet delicious. And, it’s super nutritious too!
So, if you’re ready…
Learn how to make it
Start by heating olive oil in a soup pot over medium heat. Add carrot, celery, onion and garlic and season with 1/4 teaspoon kosher salt. Cook for 5-7 minutes on medium until onion is translucent, stirring occasionally. For the oil-free option, add veggies, salt and wine to soup pot and then turn the heat to medium. Cook for 7-8 minutes on medium until onion is translucent and wine has evaporated, stirring occasionally.
Stir in broth, chickpeas, thyme and parsley. Bring to a boil and then lower the heat to medium-high. Cook on medium-high for 15 minutes.
Stir in pasta and cook for an additional 10 minutes on medium-high.
Season with additional kosher salt and freshly ground black pepper to taste before serving.
Chickpea Noodle Soup [Vegan, Gluten-Free]
- 2 tbsp olive oil (For the oil-free option, use 1/4 cup vegan Pinot Grigio)
- 2 large carrots (chopped)
- 2 large celery stalks (chopped)
- 1/4 cup diced yellow onion (approximately 1/2 small onion)
- 2 cloves garlic (minced)
- 1/4 tsp kosher salt
- 64 oz low-sodium, gluten-free vegetable broth
- 1 (15 oz.) can no salt added chickpeas / garbanzo beans (drained, rinsed and skins removed)
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 4-6 oz. gluten-free pasta - I used Modern Table lentil spirals (use 4 oz. if you like more broth in your soup and 6 oz. if you prefer more pasta)
- Kosher salt & freshly ground black pepper to taste
- Heat olive oil in a soup pot over medium heat. Add carrot, celery, onion and garlic, and season with 1/4 teaspoon kosher salt. Cook for 5-7 minutes until onion is translucent, stirring occasionally. For the oil-free option, add carrot, celery, onion, garlic, 1/4 teaspoon kosher salt and 1/4 cup wine to a soup pot. Turn heat to medium and cook for approximately 7-8 minutes, stirring occasionally until onions are translucent and wine has evaporated.
- Stir in broth, chickpeas, parsley and thyme, and bring to a boil. Once boiling, reduce heat to medium-high, and cook for 15 minutes.
- Stir in pasta and cook for an additional 10 minutes on medium-high.
- Season with additional kosher salt and freshly ground black pepper to taste before serving.
So, what do you think? Let me know in the comments below. 🙂
If you’re looking for another delicious, hearty gluten-free and vegan soup that also shows much love for legumes, check out this Vegan Pasta e Fagioli next:
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