Dinner

Vegan Chickpea Noodle Soup [Stove + Crockpot] Recipe

Name: Vegan Chickpea Noodle Soup [Stove + Crockpot] Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; 6 garlic cloves, thinly sliced; 3 large carrots, diced; 4 celery ribs, diced; 2 teaspoons paprika; 1 ½ teaspoons Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 8 cups vegetable broth; 2 (15-ounce) cans chickpeas, rinsed and drained; 8 ounces of your favorite pasta; 1 lemon (optional); ½ cup parsley, chopped (optional)

ByRafael Mansero November 24, 2025November 24, 2025

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Introduction

This Vegan Chickpea Noodle Soup is a comforting and wholesome dish perfect for any day. Packed with hearty chickpeas, fresh vegetables, and tender noodles, it is both filling and flavorful. Whether you make it on the stove or in a crockpot, it’s easy to prepare and sure to warm you up.

A close-up view of a bowl filled with shell pasta soup, showing three main layers: large, light yellow shell pasta, round beige chickpeas, and chopped vegetables including orange carrot cubes, green celery pieces, and small bits of onion. Fresh green herbs are scattered throughout, and black pepper is sprinkled on top adding texture. The broth is light and clear, partially covering the ingredients. A metal spoon scoops a mix of pasta, chickpeas, and vegetables from the bowl resting on a white marbled surface, with a soft white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons of olive oil
1 medium yellow onion, thinly sliced
6 garlic cloves, thinly sliced
3 large carrots, diced
4 celery ribs, diced
2 teaspoons of paprika
1 ½ teaspoons of Italian seasoning
½ teaspoon of salt
½ teaspoon of black pepper
8 cups of vegetable broth
2 (15-ounce) cans of chickpeas, rinsed and drained
8 ounces of your favorite pasta
1 lemon (optional)
½ cup of parsley, chopped (optional)

Instructions

Step 1: Heat the olive oil in a large pot with a lid over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it starts to become tender and translucent.
Step 2: Add the garlic, carrots, celery, paprika, Italian seasoning, salt, and pepper. Stir well and cook for 5 minutes, stirring often to prevent the spices from burning.
Step 3: Pour in the vegetable broth and add the chickpeas. Stir to combine, cover the pot, and bring the soup to a boil.
Step 4: Reduce the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
Step 5: Add the pasta and gently mix to prevent sticking. Turn off the heat, cover with the lid, and let the soup sit undisturbed for 15 minutes.
Step 6: Remove the lid, optionally squeeze in half of the lemon juice, and stir in the chopped parsley. Taste and adjust seasoning if needed. If the pasta is still undercooked, cover again and let it sit for another 10 minutes off the heat.

Tips & Variations

Use gluten-free pasta to make this soup gluten-free without sacrificing texture.
Add chopped kale or spinach in step 4 for extra greens and nutrients.
For a smoky flavor, try adding a dash of smoked paprika instead of regular paprika.
If using a crockpot, sauté the onion and spices first, then combine all ingredients and cook on low for 4-6 hours before adding pasta at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth or water if the soup has thickened. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A rustic bowl filled with a warm soup made of yellow shell pasta, light beige chickpeas, bright orange carrot chunks, and green celery pieces, all floating in a clear broth. Small bits of diced onion and fresh green herbs are scattered throughout, with a visible sprinkling of black pepper on top. A silver spoon scoops a mix of pasta, chickpeas, carrot, and celery from the bowl on the right side, resting against the bowl’s edge. The bowl itself is speckled brown on the outside, placed on a white marbled surface with a white linen cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook the dried chickpeas beforehand, which takes longer. Using canned chickpeas is quicker and more convenient.

How do I prevent the pasta from becoming mushy?

Turn off the heat before adding the pasta and let it sit covered for 15 minutes to cook gently using residual heat. This prevents overcooking and keeps the noodles firm.