Chickpea Noodle Soup
Updated April 28, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼ cup extra-virgin olive oil
- 2medium carrots, cut into ½-inch pieces
- 2celery stalks, cut into ½-inch pieces
- 1large yellow onion, finely chopped
- ¼ cup nutritional yeast
- 2thyme sprigs or bay leaves
- ¼ teaspoon ground turmeric
- ½ cup finely chopped dill or parsley
- Salt and black pepper
- 4cups vegetable broth
- 2(15-ounce) cans chickpeas, drained and rinsed
- 4ounces long, thin pasta, broken into short pieces, preferably angel hair
Nutritional analysis per serving (4 servings)
605 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 83 grams carbohydrates; 21 grams dietary fiber; 14 grams sugars; 28 grams protein; 1372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme sprigs, turmeric and half the dill. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened and juicy, 7 to 10 minutes.
- Step 2
Add 2 cups water, the broth and chickpeas. Bring to a boil over high. Season to taste with salt and pepper; the broth should be very flavorful at this point.
- Step 3
Add the pasta and cook, stirring occasionally, until tender according to package directions. Remove thyme and stir in the remaining ¼ cup dill.
Private Notes
Comments
I love this soup! Jacques Pepin once taught me through YouTube that I could substitute the vegetable broth for just water. So that’s the way I make it. And it’s delicious that way. Also, I use 6 cups of water (not 4) and 1 cup of ditalini pasta instead of angel hair (America’s test kitchen recommendation), both bay leaf AND thyme and even add a pinch of cumin (love cumin). I make this at least once a month.
We all enjoyed this. Added 8 oz pasta vs 4, used 4 c broth and 2 c water (decided that the additional 2 c was a typo). It's back on the menu for this week at the request of the kids, but this time I will double it!
Can you confirm 2 cups water, plus the stock, then another 2 cups of water? Seems like a lot of liquid?
Enjoyed this tremendously- cooked chickpeas from Rancho Gordo, then used the bean broth for the liquid in this recipe.
This was excellent and got raves from dinner guests. But only after I had added a lot more seasonings - more nutritional yeast (my first time using that), a lot of kosher salt, a spoonful of apple cider vinegar, about 1/2 lemon’s worth of juice. Maybe my vegetable broth was bland. Made the spice mix per the directions since I had everything at hand. Made the soup a day ahead (without the pasta) which I cooked separately and added shortly before serving. Used stelline pasta, but 4 ounces was a little too much pasta. This was the first course in a vegan dinner party but could definitely be a main course.
Added more chopped veggies than called for Used chicken broth (added flavor, sorry vegans!) and used the superior Farro grain......nutty, chewy, wholesome. May up flavor profile next time with added spices/herbs to ones liking. (cumin, red pepper flakes, garlic etc) But simple, healthy and a total keeper Served with grilled bread
Advertisement