Quick Chickpea Noodle Soup

by Erin

This quick and easy chickpea noodle soup is vegan and ready in under 30 minutes!

Quick Chickpea Noodle Soup #vegan

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A long time ago I first discovered chickpea noodle soup and has been on my recipe idea list ever since. With the frigid temperatures lately I decided it was finally time. I was also fueled by a half used can of chickpeas in the fridge along with every other ingredient already on hand. It was meant to be.

The best thing about this being a vegan soup, is that it takes almost no time to make. I have made a similar version before using leftover Thanksgiving turkey, which also speeds up the soup cooking process. But I also like being able to make classic favorites vegan and have them taste just as good.

Quick Chickpea Noodle Soup Pot

Another reason I was motivated to make this recipe if that my father, the very active, non-smoking, non-drinking, no family history of heart disease, heathier than most people his age or even younger, still fits in pants he owned in college, found out he has 3 blockages in his heart. No symptoms, just discovered something off at a routine check up. As a result, he will be having triple bypass surgery next week.

So not only am I now on the hunt for heart-healthy recipes to share per his request, I am rethinking my own food choices. I already try to eat at least a couple plant-based meals a week but, like my father, dessert is my crutch. Not saying I’m going to stop baking cold turkey, but I will be more conscious of how often I am consuming dessert. Cause right now it’s daily, heh…

Quick Chickpea Noodle Soup with Crackers
Two years ago: Black Pepper Ice Cream with Strawberry Chia Jam

Six years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Seven years ago: Cookie Dough Oreo Cake

Eight years ago: Pepperoni Pasta Bake

Ten years ago: Butterscotch Haystack Cookies

Quick Chickpea Noodle Soup #vegan


Yield: 2 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 3 cups low sodium vegetable broth
  • 1/2 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • Salt and pepper, to taste
  • 3 oz. whole wheat noodles
  • 1 (8oz.) can chickpeas, drained and rinsed
  • 1/2 tsp fresh chopped parsley
  • 1/2 tsp fresh chopped rosemary
  • 1/2 tsp fresh chopped thyme
  • Pinch crushed red pepper, optional


  1. Place a medium saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3-5 minutes or until tender.
  2. Add broth and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
  3. Stir in chickpeas and cook 1 minute or until thoroughly heated. Stir in herbs and serve.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Quick Turkey Noodle Soup.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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1 comment

Susan February 18, 2021 - 10:37 am

So sorry to hear about your father. I hope he comes through the surgery well.


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