🍜 Vegan Chickpea Noodle Soup
🕒 Total Time: 30 minutes
Prep: 10 min
Cook: 20 min
Servings: 4–6
🛒 Ingredients
Base:
- 1 tbsp olive oil (or a splash of water for oil-free)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced into thin rounds
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp turmeric (optional, for color and immune boost)
- Salt and pepper to taste
Add:
- 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked)
- 6 cups vegetable broth (low sodium if desired)
- 1–1.5 cups small pasta or noodles (like rotini, shells, or broken spaghetti)
- 1 bay leaf
Finish with:
- Juice of 1/2 lemon (optional, for brightness)
- Chopped fresh parsley or dill (for garnish)
🍳 Instructions
1. Sauté the Aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
2. Add Herbs & Spices
- Stir in thyme, oregano, turmeric, salt, and pepper. Cook for another minute to toast the spices.
3. Add Chickpeas, Broth & Noodles
- Add chickpeas, vegetable broth, bay leaf, and noodles.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until pasta is tender.
4. Taste & Adjust
- Remove bay leaf.
- Add lemon juice if using.
- Taste and adjust salt/pepper as needed.
5. Serve
- Ladle into bowls and garnish with fresh parsley or dill.
- Serve with crusty bread or crackers if desired.
🥄 Variations
- Gluten-Free? Use gluten-free noodles or brown rice pasta.
- Extra Protein: Add a handful of chopped kale or spinach in the last 2 minutes.
- Creamy Version: Stir in 1/4 cup canned coconut milk or a spoonful of tahini at the end.
