Chickpea Noodle Soup for Vegans

This cozy soup is a comforting blend of hearty chickpeas and tender noodles, perfect for chilly days. It's simple to make and packed with flavor, making it a great vegan option for any meal.

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TIME1 hr

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

2 tablespoons olive oil 3 large carrots, diced 3 stalks celery, diced 1 large yellow onion, diced 5 cloves garlic, minced 12 cups vegetable broth 2 teaspoons herbes de Provence 3 dried bay leaves ½ teaspoon ground black pepper, or more to taste 1 (12 ounce) package wide vegan noodles 2 (15 ounce) cans chickpeas, drained and rinsed ½ cup chopped fresh parsley 1 tablespoon fresh lemon juice

02 / HOW TO MAKE IT

Let's cook.

Step 1

Heat some olive oil in a large pot over medium-high heat. Toss in the carrots, celery, and onion, and let them cook, stirring now and then, until they start to brown a bit and soften—this usually takes around 10 minutes. Then add the garlic and cook for another minute until fragrant.

02

Step 2

Pour in the broth along with the herbes de Provence, bay leaves, and a good pinch of black pepper. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 10 minutes.

03

Step 3

While the soup is simmering, boil a separate pot of salted water and cook the noodles until they’re tender but still have a little bite, about 7 minutes or according to the package. Drain them and toss with a little oil to keep them from sticking.

04

Step 4

When the soup is ready, take it off the heat and stir in the chickpeas, chopped parsley, and a splash of lemon juice. Serve the soup in bowls and add the noodles right before eating so they stay nice and firm.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the chickpeas well to remove any canned taste if using canned ones.
- Use vegetable broth for extra flavor instead of just water.
- Add the noodles towards the end to avoid overcooking and turning them mushy.

Why you’ll love it

This soup is warm, comforting, and packed with protein from chickpeas. It’s easy to make and perfect for a cozy meal any day. Plus, it’s completely plant-based, making it great for vegans and anyone looking for a healthy option.

Serving ideas

Serve this soup hot with a sprinkle of fresh herbs like parsley or cilantro. It pairs well with crusty bread or a simple side salad for a full meal. You can also add a squeeze of lemon juice for a bright, fresh finish.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. You can also freeze it for up to 2 months; just thaw overnight in the fridge before reheating.