Name: Vegan Chickpea Noodle Soup with Lemon and Parsley Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
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)

Introduction

This Vegan Chickpea Noodle Soup is a warm, comforting dish that’s perfect for any season. Packed with hearty chickpeas, fresh vegetables, and tender pasta, it’s a wholesome meal that’s easy to prepare on the stove or in a crockpot. The subtle spices and optional lemon and parsley add a bright, fresh finish.

A close-up view of a bowl filled with a colorful chickpea soup, showing three main layers: at the bottom, a clear, light golden broth; the middle layer has a mix of chickpeas that are pale beige, small yellow shell pasta, bright orange carrot chunks, and green celery pieces, all floating evenly; the top layer includes small pieces of chopped onions and fresh green parsley sprinkled with cracked black pepper, giving a textured look. A shiny metal spoon is scooping a mix of chickpeas, pasta, carrots, celery, and parsley from the right side of the bowl. The bowl itself is white with a speckled brown rim, and it sits on a white marbled surface with a light-colored cloth nearby, softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

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.

Step 2: Add the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Stir well and cook for 5 minutes, stirring often to prevent the spices from burning.

Step 3: Pour in the vegetable broth and add the chickpeas. Stir to combine, then cover and bring the soup to a boil.

Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are tender.

Step 5: Add the pasta and gently stir to keep it from sticking together. Turn off the heat and quickly cover with the lid. Let the soup sit undisturbed for 15 minutes to allow the pasta to cook gently.

Step 6: Remove the lid, then optionally squeeze half a lemon and stir in the chopped parsley. Taste the soup to check if the pasta is fully cooked and adjust salt and pepper as needed. If the pasta is still undercooked, cover and let it sit for another 10 minutes without heat to avoid overcooking.

Tips & Variations

Use gluten-free pasta if you want a gluten-free version of this soup.

For extra depth, add a splash of soy sauce or tamari to the broth before simmering.

If you prefer a thicker soup, puree a portion of the chickpeas before adding them back to the pot.

Add chopped kale or spinach in the last few minutes for added greens.

FAQs

Can I make this soup in a crockpot?

Yes, you can. Sauté the onions, garlic, and spices on the stove, then transfer everything to the crockpot with the broth and chickpeas. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 15 minutes of cooking or cook separately and add before serving.

What pasta works best for this soup?

Small shapes like elbow macaroni, small shells, or ditalini work well because they cook quickly and mix easily throughout the soup. Choose your favorite variety to suit your taste.