Chickpea noodle soup

We all have heard of chicken noodle soup!! But I thought of trying a vegetarian soup loaded with veggies, protein-rich chickpeas, hearty pasta & flavorful herbs. So, I choose to put some chickpea instead of chicken because a great source of protein and super yummy too.  I want to try this for a long and feeling craving to have such a marvelous mixture of soup. It’s a lighter vegetarian soup, but still such a comfort food.

Here is winter so, soups are healthier and become tastier to beat the coziness and wanted to have this flavored food. You must try this recipe!

Why People prefer this soup?

Most kids partially don’t like soups because it contains veggies. Now it’s very arduous to give proper nutritious food they always wanted to have junk But being a mother it’s a big challenge so mix some vegetables with the soupy noodles. Sometimes, we also don’t like the same way we don’t prefer to have it. But you can make such a classic recipe.

  • Hearty and filling
  • Kid-friendly
  • Well-balanced
  • Nutritious
  • & So Delicious


  • one large yellow onion, diced
  • 2-3 medium carrots, diced
  • Two celery stalks, diced
  • About 2-3 garlic cloves, minced
  • ¾ teaspoon dried thyme
  • pinch of red pepper flakes (more if you like spice)
  • a tablespoon brown rice flour
  • 8 cups low-sodium vegetable broth
  • 8 ounces uncooked brown rice spaghetti (½ pound)
  • 2 cups cooked or canned chickpeas (drained)
  • ½ teaspoon curry powder (optional)
  • a bay leaf
  • one bowl chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 8 ounces spiral pasta
  • 2-3 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • Freshly ground black pepper, to taste
  • 2 cups baby spinach
  • 1 1/2 tablespoon lemon juice
  • ½–¾ teaspoon sea salt
  • Freshly cracked pepper


Warm the olive oil in a soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots, and ¼ teaspoon salt. Cook until the onions are turning translucent and soften about 5 to 7 minutes.

Stir in the brown rice flour. Continue to cook on medium heat, stir continuously for another 2 minutes.

Add the turmeric and curry powder and, this added because after adding. It looks like a chicken noodle soup that is yellowish, if using, and stirring consistently for about 30 seconds to wake up their flavors. Add the bay leaf.

Reduce heat to a simmer and continue to cook, partially covered, for another 12 minutes. Add the cooked chickpeas and continue to simmer for another 3 minutes.

Finally, stir in the chopped aniseed, and season with salt and pepper to taste.

Remove the pot from the heat and season generously with pepper. Add salt required, to taste, if necessary (I usually add another ¼ teaspoon). Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.This soup is perfect with homemade Artisan Bread or Vegan Naan!

By following it same method or technique that you can serve to 4-5 peoples or 7 -8 small portions.


Leftovers can store in the refrigerator for up to 5 – 6 days. It’s also freezer-friendly and can keep for up to 2 – 3 months in the freezer.

Additional variations

  • Add the vegetable broth, cover the pot, and bring to a boil. Once boiling, crack the spaghetti noodles in half and add them to the container.
  • Add the spinach, and cook for a more minute, just until the spinach has flopped. Turn off the heat, add the lemon juice, salt, and pepper. Depending on the vegetable broth you use, you may need more or less salt. Serve hot.

This easy vegan soup is perfect for a Lunch, dinner, and make ahead meals. Now put together a batch of this on the weekend and fill a few leak-proof containers for grab n go meals, as shown in the last picture. I was able to fill 4 – 4 cup meal prep containers for healthy to-go lunches that are tasty and satisfying.


If you don’t have all three herbs on hand, use 1/2 tablespoon of whichever flavor you have on hand. Or if using herbs, use 1 ½ teaspoon each.

Wanted to make this gluten-free? You can use gluten-free pasta, but you’ll want to cook the pasta separately (many gluten-free portions of pasta cook differently than wheat kinds of pasta and don’t do well in one pot recipes).

You can add pre-cooked pasta and, this reduces the time and the quantity of water also.

Cook the pasta according to package directions and add it to the soup when the soup is at an end cooking.


  • Bread:

  • This soup is also great with homemade Artisan Bread or soft and chewy Vegan Naan Bread for dipping!
  • Salad:

  • Serve with a simple leafy green salad with Creamy Ranch Hemp Dressing, Vegan Ranch, or Healthy Flax & Evo Balsamic Vinaigrette.
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