This Chickpea Noodle Soup is the perfect meal on a cold day. Made with tender chickpeas, al dente pasta and vegetables, this soup is flavorful and so easy to make.
On a cold day there is nothing better than a hot soup. This chickpea noodle soup is just the thing when you want to be warmed inside out. Full of flavor, healthy and filling, this is a great recipe for lunch or a light dinner.
This soup is versatile, and you can add veggies or proteins, tweak or substitute the spices to your liking. It’s also so simple that you can put it together even on the busiest of nights. Since it can also be frozen, this soup is a great appetizer. Let’s take a look at what you need to make this wonderful Chickpea Noodle Soup.
video guide
main ingredients
- Oil. Use whatever oil you prefer. I used olive oil here.
- carrots Diced, full size.
- Onion. yellow or white.
- Celery. rolled.
- Garlic. Use more or less depending on what you like.
- vegetable broth. Mine was fully seasoned, but depending on what broth you use, you may need to adjust the salt and pepper.
- Pasta. I used spiral pasta, but you can also use orzo, fideo, ditalini, or small clams.
- Chickpeas. That’s our protein instead of chicken. Use canned food or cook it yourself.
- Optional flavor enhancers. Salt, black pepper, spinach, bay leaves, turmeric powder, or soy sauce.
How to make chickpea noodle soup
2. Now add the vegetable broth, bring to a boil, then add the chickpeas and pasta (add some salt and pepper if your vegetable broth isn’t fully seasoned). Then reduce the heat to medium-low and continue to simmer until the noodles are pleasantly tender (10-20 minutes).
3. Finally add the parsley and stir, then turn off the heat. Surcharge.
Helpful tips & tricks
- Use smaller noodles. The smaller pieces of pasta work best in this soup because they cook quickly in the broth and it’s easy to scoop up a bit of everything while enjoying this dish.
- Thinly slice the vegetables. It’s important that the veggies in this chickpea noodle soup are tender, so make sure you thinly slice the celery, onion, and carrot so they get nice and tender.
- Use canned chickpeas. You can soak them yourself, but often the dried chickpeas remain a bit hard and not as tender as you would like in this soup. I suggest using the canned chickpeas instead, drained and rinsed.
- Season to taste. Each broth has a different spice blend and salt content. To get your broth just right, taste it and see if you need to add more salt and pepper or nothing at all.
Variations on this recipe
- Add other vegetables. Prepare this soup with additional vegetables such as mushrooms, spinach, zucchini, cauliflower or asparagus. Just slice them thin so they cook with the others. Spinach is a personal favorite add-in of mine.
- Use turmeric. I love how this spice adds anti-inflammatory health benefits and a nice pop of color to your soup. All you need is about ½ teaspoon to get the job done.
- Add some soy sauce. You don’t need much, but this salty, umami-flavored sauce adds so much flavor. Just remember to decrease salt if you add it as it’s on the salty side.
- Add other spices. Try this chickpea noodle soup with rosemary, sage, parsley, thyme or a bay leaf for extra flavor.
How to store and reheat it
Store leftovers of this Chickpea Noodle Soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in a freezer safe container or ziplock bag for up to 3 months. Simply thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warmed through.
What to serve this chickpea noodle soup with
- Bread. Serve this soup with some toasted baguette or bread rolls and some whipped butter. Or try this Potato Flatbread.
- Salad. Combine it with one Iceberg Lettuce, Refreshing Cucumber Salad, Cucumber Tomato Avocado Salador Cabbage and Ham Salad.
- proteins. Pair it with some protein for a more filling meal like this Chicken breast stuffed with roasted peppers, plain kale and sausage, salmon stuffed with spinachor Baked Black Bean Taquitos.
- grains. Enjoy this soup with something Zucchini rice, salsa rice, quinoa with eggs and vegetablesor Spanakorizo - Greek spinach rice.
I hope you love this chickpea noodle soup as much as I do. It’s the perfect dish for the season.
More delicious soup recipes:
Chickpea Noodle Soup
This Chickpea Noodle Soup is the perfect meal on a cold day. Made with tender chickpeas, al dente pasta and vegetables, this soup is flavorful and so easy to make.
ingredients
- 3 Tablespoon. olive oil
- 3 big carrots cut into thin, small pieces
- 1 Middle Onion finely chopped 3
- 3 big celery sticks thinly sliced
- 3 big Garlic cloves chopped
- 10 cups vegetable broth
- 1 can (15 oz.) cooked chickpeas
- 8th oz. pasta spirals (or other kind)
- ¼ Cup Parsely chopped
- ½ tsp. sea-salt or to taste
- ¼ tsp. pepper or to taste
Remarks
Variations on this recipe
- Add other vegetables. Prepare this soup with additional vegetables such as mushrooms, spinach, zucchini, cauliflower or asparagus. Just slice them thin so they cook with the others. Spinach is a personal favorite add-in of mine.
- Use turmeric. I love how this spice adds anti-inflammatory health benefits and a nice pop of color to your soup. All you need is about ½ teaspoon to get the job done.
- Add some soy sauce. You don’t need much, but this salty, umami-flavored sauce adds so much flavor. Just remember to decrease salt if you add it as it’s on the salty side.
- Add other spices. Try this chickpea noodle soup with rosemary, sage, parsley, thyme or a bay leaf for extra flavor.
How to store and reheat it
Store leftovers of this Chickpea Noodle Soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in a freezer safe container or ziplock bag for up to 3 months. Simply thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warmed through.
nutrition
Calories: 251kcalCarbohydrates: 39GProtein: 6GFat: 8thGSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5GSodium: 1757mgPotassium: 255mgFiber: 3GSugar: 7GVitamin A: 7070ieVitamin C: 7mgCalcium: 32mgIron: 1mg