Vegan Chickpea Noodle Soup with Lemon and Parsley Recipe
This Vegan Chickpea Noodle Soup is a hearty, comforting dish made with fresh vegetables, protein-rich chickpeas, and tender pasta. Perfectly seasoned with paprika and Italian herbs, this soup is cooked on the stovetop and can also be adapted for slow cooking. It’s vibrant, nutritious, and ideal for a cozy meal any day of the year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Base 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
Seasonings
- 2 teaspoons of paprika
- 1 ½ teaspoons of Italian seasoning
- ½ teaspoon of salt
- ½ teaspoon of black pepper
Liquids and Produce
- 8 cups of vegetable broth
- 2 (15-ounce) cans of chickpeas, rinsed and drained
Pasta and Garnishes
- 8 ounces of your favorite pasta
- 1 lemon (optional)
- ½ cup of parsley, chopped (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot with a lid over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it becomes tender and translucent, enhancing the base flavor of the soup.
- Add Vegetables and Spices: Stir in the garlic, diced carrots, diced celery, paprika, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring frequently to prevent burning, allowing the spices to release their aroma and soften the vegetables.
- Add Broth and Chickpeas: Pour in the vegetable broth and add the rinsed and drained chickpeas. Stir to combine, then cover the pot and bring to a boil to meld the flavors together.
- Simmer the Soup: Lower the heat to maintain a gentle simmer and cook uncovered for 15 minutes, or until the carrots become tender, infusing the broth with flavor.
- Cook Pasta Off-Heat: Add the pasta and gently stir to prevent sticking. Turn off the heat and quickly cover with the lid. Let the pasta soften in the hot broth for 15 minutes without stirring to ensure it maintains texture without becoming mushy.
- Finish and Season: Remove the lid. Optionally squeeze half a lemon into the soup and add chopped parsley for a fresh finish. Stir gently and taste the soup. If the pasta is still undercooked, cover again and let sit for an additional 10 minutes off the heat before serving.
Notes
- For a gluten-free version, substitute the pasta with gluten-free noodles.
- If you prefer a spicier soup, add a pinch of red chili flakes with the paprika.
- The soup can be made in a slow cooker by adding all ingredients except pasta, cooking on low for 6-8 hours, then adding pasta in the last 20 minutes.
- Leftover soup can be stored in the refrigerator for up to 4 days.
- Lemon and parsley are optional but add a fresh brightness that complements the earthy flavors.
Keywords: vegan chickpea soup, vegetarian noodle soup, healthy vegan soup, easy chickpea soup, stovetop vegan soup
