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Healthy and hearty, this chickpea noodle soup is made in one pot, ready in 30 minutes, and delicious!



Total time

30 minutes




  • 1 tablespoon olive oil (or 1/4 cup water for water saute)
  • 1 onion (diced)
  • 3 carrots (large, peeled and diced)
  • 3 ribs celery (sliced, some leaves ok)
  • 1 teaspoon dried thyme
  • basil
  • oregano
  • 2 cans Chickpeas (garbanzo beans, drained and rinsed)
  • 12 ounces rotini pasta
  • 10 cups water (or vegetable broth, or combo)
  • ¼ cup parsley (fresh, chopped)
  • salt (mineral)
  • pepper (to taste)
  • lemon wedges (to serve)


  1. In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
  2. Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.
  3. Finally, stir in the chopped parsley, and season with salt and pepper to taste.
  4. 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.
  5. This soup is perfect with homemade Artisan Bread or Vegan Naan for dipping!
  6. Serves 4 generously, or 8 smaller portions.
  7. Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.
  8. View the recipe instructions at

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