Vegan Chickpea soup with Noodles and Vegetables

bowl of chickpea noodle soup with carrot, celery, and parsley in background

Vegan Chickpea soup with Noodles and Vegetables

Course: dinner, meal prep, Soup

Cuisine: American

Keyword: chickpea soup, vegan soup

Prep Time: 30

Cook Time: 30

Total Time: 45

Servings:

Calories: 217kcal

Author: Cindy Rainey

Chickpea soup is rich and savory, made with fresh vegetables, noodles, and of course, chickpeas! Ladle up some delicious, flavorful, vegan chickpea noodle soup for a comforting meal.

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Ingredients

1½ Tablespoons extra virgin olive oil
3 carrots
2 celery stalks
1 medium onion
3-4 garlic cloves
1 Tablespoon fresh dill chopped
2-3 bay leaves
1 teaspooon ground coriander
½ teaspoon cumin
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
8 cups vegetable broth
2 cans chickpeas
8 ounces dried fettuccini
optional garnish: red pepper flakes, fresh parsley, or more dill.

Instructions

Chop the onion, slice the celery and carrots, and mince the garlic. Chop the fresh dill. If you are using dried dill then use one teaspoon.
In a large pot add the olive oil, sliced carrots, sliced celery, chopped onion, chopped garlic, dill, bay leaves, coriander, cumin, ginger, salt, and pepper. Heat over medium heat stirring often until the carrots and celery soften (around 10 minutes).
Open and drain the canned chickpeas. Add the chickpeas and continue cooking for 2 minutes stirring often. Add the vegetable broth and bring to a boil. And then reduce heat to a simmer for 10 minutes
While the soup is cooking. Boil water and cook the pasta according to package directions. Drain the pasta and add to the cooked soup.
Remove the bay leaves. Garnish with red pepper flakes, parsley or fresh dill.

Nutrition