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Chickpea Noodle Soup for the Vegan Soul 馃尡馃挌

馃尡馃尡馃尡馃尡/ 5 Seedlings

The Coronavirus seems to be kicking the world's arse. In times like these, even plant-based warriors need something to help prevent, or fight illness.

Delicious, warming and much needed in the fight against #COVID-19. This soup is an absolute godsend.

A few notes, we used fusilli pasta, and for the broth we used Better Than Bouillion, No Chicken Base which you can find in the LuLu Hypermarket. We also paired it with crusty bread for dipping. YUUUUM. 馃槏

This recipe (and all credit) is found on https://simple-veganista.com/chickpea-noodle-soup/ and it certainly helps!馃嵅


路 1 tablespoon olive oil or 1/4 cup water (for water saute)

路 1 onion, diced

路 3 large carrots, peeled and diced

路 3 ribs celery, sliced (some leaves ok)

路 1 teaspoon EACH dried thyme, basil and oregano

路 2 cans chickpeas (garbanzo beans), drained and rinsed

路 12 鈥 16 ounces rotini pasta

路 10 鈥 12 cups water or vegetable broth (or combo)

路 1/4 cup fresh chopped parsley

路 mineral salt & pepper, to taste

lemon wedges, to serve


Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 鈥 6 minutes, stirring frequently.

Simmer: Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 鈥 7 minutes, or until pasta is al dente.

Season: Finally, stir in the chopped parsley, and season with salt and pepper to taste.

Serve: 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.

Serves 4 generously, or 8 smaller portions.

Store: Leftovers can be stored in the refrigerator for up to 5 鈥 6 days. It鈥檚 also freezer friendly and can be kept for up to 2 鈥 3 months in the freezer.


If you don鈥檛 have all three herbs on hand, use 1 tablespoon of whichever herb you have on hand. Or if using 2 herbs, use 1 1/2 teaspoons each.

Looking to make this gluten free? You can use gluten free pasta, but you鈥檒l want to cook the pasta separately (many gluten free pastas cook differently than wheat pastas and don鈥檛 do well in one pot recipes).

To do this, cook the soup as directed without adding the pasta and reduce the liquids to half, about 4 鈥 6 cups instead of 10 -12 cups. Cook the pasta according to package directions and add it to the soup when the soup is done cooking.

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