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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 vegan “chicken” noodle soup 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.
In addition to the size, what I love about the Modern Table pasta is that it’s loaded with protein, fiber and iron.
In fact, a 2-ounce serving alone contains a whopping 12 grams of protein, 3 grams of fiber and 2.9 mg of iron.
If you use a different gluten-free pasta, I would recommend a shape on the smaller side, such as shells or elbows. These brown rice shells from Jovial work great too!
The chickpeas also pack a good deal of protein, fiber and iron into this soup in addition to a slew of other nutrients such as vitamin B-6, magnesium, folate, manganese, zinc, selenium and potassium.
So, besides chickpeas and pasta, what other ingredients are in this vegetarian “chicken” noodle soup?
So glad you asked! Well, with vegetable broth as the base, this soup also features more nutrient-rich foods such as carrot, celery, onion and garlic.
It’s also seasoned with thyme, parsley, salt and pepper. Simple, yet delicious!
So, if you’re ready…
How to Make Vegan Chickpea Noodle Soup
Start by heating olive oil in a soup pot over medium heat. Add carrot, celery, onion and garlic and season 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.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat refrigerated leftovers on the stovetop or in the microwave.
Leftovers can also be frozen for up to 3 months; however, the pasta may break apart and get mushy during reheating.
If frozen, defrost completely in the refrigerator before use. Once defrosted, reheat on the stovetop, and be sure to bring the soup to a boil.
Chickpea Noodle Soup
- 2 tbsp olive oil (For the oil-free option, use 1/4 cup vegan Pinot Grigio)
- 2 large carrots (peeled and chopped)
- 2 large ribs celery (chopped)
- 1/4 cup diced yellow onion (approximately 1/2 small onion)
- 2 cloves garlic (minced)
- Sea salt or kosher salt to taste
- 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 up to 6 oz. if you prefer more pasta)
- 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 salt to taste. Cook for 5-7 minutes until onion is translucent, stirring occasionally. For the oil-free option, add carrot, celery, onion, garlic, salt to taste 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.
- Stir in additional kosher salt and freshly ground black pepper to taste before serving.
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