Description
A hearty and comforting vegan chickpea noodle soup packed with vegetables, herbs, and protein-rich chickpeas—perfect for cozy meals and easy weeknight dinners.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil (or your favorite oil)
- 1/2 large yellow onion, diced
- 1 1/2 cups diced celery
- 1 1/2 cups diced carrot
- 2–4 cloves garlic, minced
- 1–2 teaspoons minced fresh ginger
- 2 teaspoons chopped fresh herbs (thyme and rosemary)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 200 grams dried ditalini pasta (or your favorite kind)
- 8 cups vegetable broth
- Salt and black pepper, to taste
- Chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add diced onion, carrot, and celery. Sprinkle with a pinch of salt and cook until softened, about 5 minutes.
- Add minced garlic, ginger, and chopped herbs. Cook for another 2 minutes, stirring frequently.
- Add the chickpeas, vegetable broth, salt, and pepper. Stir, cover, and bring to a boil.
- Once boiling, add dried pasta and cook until the pasta is just cooked through, about 10 minutes.
- Remove from heat and stir in chopped parsley and lemon juice.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally with crackers, bread, or a side salad.
Notes
- For gluten-free version, use gluten-free pasta.
- Adjust lemon juice and herbs to taste for a brighter or earthier flavor.
- Leftovers store well and may thicken; add a splash of broth or water when reheating.
- Great for meal prep—keeps in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg