Vegan Chickpea Noodle Soup [Stove + Crockpot]

5 from 40 votes

Vegan Chickpea Noodle Soup [Stove + Crockpot]

Chickpea noodle soup is warm, cozy, ultimate comfort – packed with plant-based protein, fiber, & nutrients, and can be made on the stove or in a crockpot!

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: American

Diet: Vegan

Servings: - 6 servings

Calories: 539kcal

Author: Toni Okamoto

Equipment

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 teaspoons of salt
½ teaspoons 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 cups of parsley, chopped (optional)

Instructions

Heat the oil in a large pot with a lid over medium heat. Add the onion and cook for 2 to 3 minutes or until it starts to become tender and translucent.
Add the garlic, carrots, celery, paprika, Italian seasoning, salt, and pepper. Mix well and cook for 5 minutes, stirring often to prevent the spices from burning.
Add the vegetable broth and chickpeas. Mix well, cover and bring to a boil.
Reduce the heat to a simmer and cook for 15 minutes or until the carrots are soft.
Add the pasta and gently mix so it doesn’t stick to each other, turn off the heat and quickly cover with a lid. Let it sit undisturbed for 15 minutes.
Remove the lid, and optionally squeeze half of the lemon, and add the parsley. Gently mix and taste to see if the pasta is fully cooked and if the soup needs more salt and pepper. (If the pasta is undercooked, cover with the lid and allow it to sit undisturbed for another 10 minutes. Cooking the pasta with the heat off, will ensure the pasta does not get overcooked and disintegrate in the broth).

Video

Notes

Cut the veggies evenly: So they cook evenly.

To save time: You may be able to find pre-prepared mirepoix/soup base (fresh or frozen).

Use high-quality stock: It makes up the base of the soup, so it’s important to use a good-quality, rich stock for the best flavor.

For thinner soup: Add more vegetable broth (or water). You may need to adjust the seasonings, too.

Nutrition