THE RECIPE JOURNAL · Lunch
Chickpea and Noodle Soup (Vegan Recipe)
This comforting soup combines hearty chickpeas with tender noodles for a warm, satisfying meal that's perfect any day of the week. It’s easy to make, packed with flavor, and completely vegan-friendly.
FROM THE KITCHEN • Chickpea and Noodle Soup (Vegan Recipe)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Banana Flavored Muffins
Something delicious to watch next.
01
Step 1
Heat some olive oil in a large pot over medium-high heat. Toss in the carrots, celery, and onion, and let them cook, stirring now and then, until they start to brown a little and soften—this should take about 10 minutes. Add the garlic and cook for another minute until fragrant.
02
Step 2
Pour in the broth along with the herbes de Provence, bay leaves, and a good pinch of black pepper. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 10 minutes.
03
Step 3
While the soup is simmering, cook the noodles in a pot of well-salted boiling water until they’re tender but still have a bit of bite, usually around 7 minutes or according to the package. Drain the noodles and give them a quick toss with a little oil so they don’t stick together.
04
Step 4
Take the soup off the heat and stir in the chickpeas, chopped parsley, and a splash of lemon juice for brightness. When you’re ready to eat, ladle the soup into bowls and add the noodles right before serving so they stay nice and firm.
Why you’ll love it
This soup is warm and comforting, packed with protein and fiber from chickpeas. It’s easy to make and perfect for a quick meal. Plus, it’s fully plant-based, making it a healthy choice for everyone.
How to serve
Serve with a sprinkle of fresh herbs like parsley or cilantro for brightness. A side of crusty bread or a simple green salad pairs nicely to complete the meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the soup thickens too much. You can also freeze it for up to 2 months.
