This simple Chickpea Noodle Soup is loaded with veggies, plant-based protein, fragrant chickpea broth, and a handful of pasta tossed in at the end. Made in the Instant Pot for super fast and easy cooking, but stovetop instructions are also included.
When the cold weather rolls around, I am all about the cozy, comforting soup recipes.
I love making vegetarian riffs on classic comfort food recipes, like our Vegetarian Dumpling Soup recipe or Vegan Corn Chowder. Or even our super easy Lentil Soup Recipe.
What we have here today is a riff on Vegan Chicken Noodle Soup that'll knock your socks off. This noodle soup recipe is made with chickpeas instead of chicken - it's loaded with flavour, packed with plant-based protein, and if you're looking for a bright and flavourful vegan soup to get you through the dreary winter months, you need to look no further.
Naturally I've added a load of greens to this Vegan Noodle Soup, as we are wont to do here on HNL. Maybe your grandma's chicken noodle soup recipe didn't have a ton of kale stuffed into it - but I'm willing to bet it didn't have chickpeas either.
Nevertheless, let me assure you this soup is as comforting as it gets. Let's make this Chickpea Noodle Soup Recipe!
Ingredients
So, instead of making chicken noodle soup, we're veganizing this thing and making chickpea noodle soup. Fun, right? Let's get into what you need:
- Chickpeas --> We're using dried chickpeas today.
- Onion --> A nice big diced up yellow or white guy will do the trick.
- Carrots --> We're building in layers of flavour.
- Celery --> Moooooore flavour.
- Garlic --> Again with the flavors!
- Ginger --> Yasss queen.
- Vegetable broth --> Homemade or your favourite store-bought brand is fine.
- Pasta --> Use your favourite pasta shape, or classic egg noodles if you're not vegan.
- Rosemary --> Forgot to include in the picture, but it's there!
- Thyme --> Again, forgot to include. My bad.
- Bay leaf --> Optional, but delicious.
- Salt and black pepper --> Bringing it home.
Method
I'm going to talk you through how to make Chickpea Noodle Soup in your Instant Pot. For stove top instructions please jump down to the recipe card at the end of this post.
Step 1: Turn your Instant Pot to "sauté normal" and heat a bit of olive oil in the bottom of the pot. Add the onions, garlic, ginger, celery, carrots, and the dried herbs.
Sauté, stirring frequently, until vegetables are slightly softened. About 5 minutes. Season with salt and pepper.
Step 2: Hit "cancel" on your Instant Pot to turn off the heat. Add the vegetable broth, water, and dried chickpeas to the pot.
Seal the lid, and turn on to "pressure cook, high" for 35 minutes. It will take about 10-15 minutes to come up to pressure.
When the pressure cooking cycle is complete, allow the pressure to release naturally for 15 minutes, and then flip to "venting" to quick-release the remaining pressure.
Step 3: Remove the lid and test a few chickpeas. They should be tender, but not mushy. If they're still very firm you can replace the lid and pressure cook for another five minutes, followed by a quick release.
I find this step is usually not necessary, especially given that we're going to pressure cook the pasta in the next step. Note! The soup will be very brothy at this stage. This is normal.
Step 4: Add the dried pasta. Replace the lid and set the Instant Pot to "pressure cook, high" for three (3) minutes. The pressure cooker should come to pressure quite quickly since the soup is already hot.
Once the time is up be sure to quick release immediately.
Step 5: Remove the lid from the Instant Pot, check that the pasta is al dente, and stir through the greens. They will wilt nicely in just a couple of minutes.
Step 6: Serve!
Do I need to soak the chickpeas before making this soup?
Nope! If you're using a pressure cooker to make your vegan noodle soup, no soaking is required.
However, if you're going to be making this soup on the stove top I encourage you to use chickpeas that have already been soaked and cooked (related: how to cook dried beans) or canned chickpeas. You could also make my Instant Pot Chickpeas if you prefer to start with cooked beans.
Can I make this soup in advance?
Your chickpea noodle soup will last well in the refrigerator in an airtight container for 3-5 days.
As the pasta keeps absorbing liquid, the longer you leave your soup, the softer your noodles will be. If you're planning to make it well in advance (like a couple of days), I recommend adding freshly cooked pasta to the chickpea soup base rather than cooking the pasta in the soup.
Leftovers reheat well in the microwave, or on the stovetop over medium heat.
Can I freeze this soup?
The chickpea soup base without pasta freezes beautifully. I don't recommend freezing it with the pasta in the mix as it gets weird and slimy when it defrosts.
Rather, I suggest you freeze the soup base, and add freshly cooked pasta when you're ready to serve.
Can I add a different kind of green?
Sure thing. You can throw in handfuls of baby spinach, arugula, or even small broccoli florets. I like to add Kale Chips on the top for garnish too, but that's totally optional. (Related: Air Fryer Kale Chips)
Can I make this soup gluten-free?
You sure can! Just add in gluten-free pasta shapes and you are good to go. Brown rice pasta is great, or whatever your favourite gluten-free pasta is.
Hey Nutrition Lady, are chickpeas healthy?
Chickpeas are a super food, with about 12.5 grams of fiber per cup. That’s 50% of the recommended daily intake of dietary fiber!
About two-thirds of the fiber in chickpeas is insoluble, which is great for digestive health, particularly in the colon. The remaining third is soluble fiber, which can help lower our LDL-cholesterol, total cholesterol, and triglycerides; important for cardiovascular health.
The protein-fiber combination in chickpeas is key for stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace. This protein-fiber combination is also beneficial for improving our sense of satiety.
Chickpeas provide antioxidant nutrients like vitamin C, vitamin E, and beta-carotene, but also contain concentrated supplies of antioxidant phytonutrients such as flavonoids and polyphenols. They also contain valuable amounts of polyunsaturated fatty acids, including alpha-linolenic acid (ALA).
Other Recipes You Might Enjoy:
Lentil Soup Recipe
Instant Pot Carrot Soup with Garlicky Greens
Slow Cooker Chickpea Curry
Red Lentil Stew
Vegetarian Dumpling Soup
Mung Bean Soup
Miso Roasted Butternut Squash Soup
Instant Pot Red Lentil Soup
Instant Pot Borscht
Vegan Chickpea Noodle Soup
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large yellow onion diced
- 1 cup diced carrot about 2 large carrots
- 1 cup diced celery about 2 stalks
- 3 cloves garlic minced
- 2 Tablespoons fresh ginger grated
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper
- 1 cup dried chickpeas or 2 cups cooked / canned chickpeas added at the end
- 4 cups vegetable broth
- 4 cups water
- 2 cups fusilli or other pasta shape
- salt and pepper to taste
- 4 cups lacinato kale or other green, shredded
Instructions
Instant Pot Instructions
- Turn your Instant Pot to "sauté regular" and add 2 tablespoon olive oil to the pot.
- Add 1 cup diced carrots, 1 cup diced celery, 1 medium onion (diced), 2 tablespoons grated ginger, and 3 coves minced garlic to the pot, and sauté until the vegetables are slightly soft, about 4-5 minutes.
- Add 1 teaspoon dried rosemary and 1 teaspoon dried thyme and season with a bit of salt and pepper, and sauté for one minute more.
- Turn the Instant Pot off to stop the sauté function.
- Add 4 cups water, 4 cups vegetable broth, and 1 cup dried chickpeas.
- Seal the lid, and set the Instant Pot to "pressure cook, high" for 35 minutes. It will take about 15 minutes to come up to pressure.
- When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then flip the switch to "venting" and quick-release the remaining pressure.
- Open the lid and test the chickpeas. They should be perfectly tender, if they're still a bit crunchy you can replace the lid and pressure cook for an additional 3-5 minutes.
- Add 2 cups dried pasta shapes, replace the lid, and set to "pressure cook, high" for 3 minutes. Quick release the pressure as soon as the cooking cycle is complete.
- Remove the lid, and stir in 4 cups of greens to wilt.
- Taste, and adjust seasonings if necessary. Serve!
Stovetop Instructions.
- In a large heavy-bottomed pot heat the olive oil over medium-high heat.
- Add 1 medium diced onion and sauté for about 3 minutes, then add 3 cloves minced garlic, 2 tablespoons grated ginger, 1 cup diced carrots, and 1 cup diced celery.
- Sauté this mixture for about 5 minutes, until the vegetables are becoming soft.
- Season with salt and pepper, and add the 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
- Add 4 cups vegetable broth and 3 cups water. Bring to a boil, then add 2 cups dried pasta. Boil until the pasta is just al dente.
- When the pasta is ready, add 2 cups of cooked or canned and rinsed chickpeas, and 4 cups greens.
- Allow the greens to wilt, and then serve.
Notes
- Nutrition values are an estimate only.
- If you want to freeze the soup, freeze the chickpea soup base without the pasta. Add freshly cooked pasta when you heat up the base.
Maria says
I love this recipe, have been making this soup as part of my regular rotation for about 2 years now. I found adding a 1/4 nutritional yeast to the broth and then finishing it with a squeeze of lemon juice and/or some mini tomatoes really adds some brightness. And on cold days a 1/2 tsp of turmeric gives it some added warmth. Great vegan recipe that even my meat eating family and friends enjoy!
Katie Trant says
Hey Maria, so glad you enjoy this one as much as we do! Love the idea of adding nutritional yeast to the broth - I do this with our vegetarian dumpling soup recipe and it adds so much richness and depth of flavour.
Shelly M says
It's -7 degrees where I am at today so I was in the mood to try a new soup recipe. Glad I stumbled upon this one. The broth has a nice flavor, the chickpeas were perfectly tender, and it was filling. It's nice when you find a recipe that is both healthy and tasty. I made it with spinach since that is what I had in the house but next time I will try the kale since I love kale. But this recipe will definitely go into m rotation. Thanks. Looking forward to trying more of your recipes.
Emily says
This soup is amazing! I loved it, my meat-eating husband loved it, and to my surprise my two toddlers ate it up and loved it too. It's going onto our regular meal rotation now.
Erin Neu says
This looks great (even though it was 94 today)! But I MUST know what that yummy looking little thing you served it with is?
Katie Trant says
That was a little cheese biscuit that I whipped up just for the photos. Recipe is unfortunately not on the blog yet.
Erin says
Oh nice, thanks! I'll be keeping an eye out for it if it ever makes an appearance 😉
Joanne St Charles says
hello, I am also very interested in the cheese biscuit. I have searched for it on your site, but it is not coming up. would you be able to share that recipe?
Katie Trant says
Hey Joanne, it's not a recipe on my site. To be honest, I'm not even sure which recipe I used as this was quite a while ago - just something I whipped up to add more interesting dimension to the photos.
Claire says
I finally made this last night for dinner. It's been on my list to make for a long time. I enjoyed it after making a few tweaks. All the times listed worked perfectly for me. I didn't have thyme, so I used sage instead. Next time I make it I will use 12 cups veggie broth instead of 4 cups broth + 4 cups water. As written I found it to be a little bland and had to add quite a bit of salt. It also wasn't brothy enough for me, though that could be a difference in ingredients I suppose. I also would double the herbs. I also used a block of frozen spinach that I added with the dry pasta instead of fresh kale, and that worked out perfectly. Thanks for a yummy recipe using dried beans!
CHRISTINE says
I made this on the weekend for a dinner this week and I’ve had it for 3 meals already and it’s only Thursday. This soup is hearty and flavourful and like a lil’ hug for your stomach... AND the fact that I can cook dried chickpeas in the IP without having to prep them makes my heart and brain happy. Great recipe, it’s going into our regular rotation. Thanks!
Katie Trant says
Yesss! So glad you enjoyed this soup so much, and I KNOW about the chickpeas!
Leesa says
Katie, thank you for yet another fabulous recipe! This soup is delicious and easy to make. I will be making it again and again I’m sure.
Meg says
This looks so delicious! I want to give it a whirl. AH! Totally diggin' your blog.
themuffinmyth says
Thanks!
Jess says
Hooray for chickpea broth! I'll have to make this soup soon - it's been dark and dreary here (though not cold by any stretch) - but, as you know, I've got chickpea broth on hand. What about that homemade celery salt...sounds delicious! How do you make that??
themuffinmyth says
Oh yeah, the home made celery salt is easy and delicious! I'll have to post the recipe!
kellie@foodtoglow says
my that looks good, but I can't eat chickpeas! I've even tried triple rinsing and good old Beano, but no luck. So, I will just have to imagine how fab it is. And I am the dishwasher freak in my family so I bet my hubby and daughter chuck stuff in any old fashion when I am away. I'm cringing at the thought. Nails on a blackboard to me!
themuffinmyth says
I do remember you saying you couldn't eat chickpeas when we met in London. Can you do other beans? You could sub in something else which you have an easier time digesting.
laura_howtocook says
Oh yum, I adore all pulses and find them so satisfying as well as delicious. Great soup to warm you up in the ever cooler weather!
themuffinmyth says
I adore pulses as well! This is definitely a good, hearty, cold weather soup.
littlecitybot says
yesss! more soup recipes always!
bluedotjewelry says
I love this post. I do the very same things when I have the place to myself, even down to haphazard dishwasher loading! Haha. This soup looks delicious though. I've never used chickpea broth and I'm looking forward to trying it.
themuffinmyth says
It's nice having a bit of space to yourself, isn't it? I hope you give the soup a go and let me know what you think!
Kathryn says
I love all the layers in flavour you describe; I've never really thought of making a chickpea broth before but it's such a lovely idea. And yes, isn't it amazing how much heat another person gives off?! In the summer, I spend most of the night trying to put as much space between myself and my boyfriend as possible but come winter, I need him there!
themuffinmyth says
I know what you mean. I think because of all of the training my fella does he runs particularly warm as well. The chickpea broth is lovely, I hope you'll give it a try!