March 17, 2024

Chickpea and Noodle Soup

Chickpea and Noodle Soup is the perfect transition for winter into spring. Warming and hearty, yet also light and bright, it’s just right for rainy spring days. 

This Chickpea and Noodle Soup is familiar and comforting, like its chicken noodle cousin, but offers a plant-based alternative to the classic dish. I’ve loaded my version up with veggies, fresh herbs, and lemon juice, making it extra colorful and nutritious!

Chickpea and Noodle Soup could be a pretty easy weeknight meal, but it’s also a simple weekend meal, and making soup is one of my favorite ways to wind down on a Sunday. This recipe makes excellent leftovers, though I will warn - by the next day, it won’t really resemble soup anymore. The pasta continues to absorb the liquid, so by the next day it’s mostly just noodles and veggies and very little broth! But as with most good soups, the flavors deepen and taste even better the next day.

Don’t skimp on the fresh herbs - honestly, add more if you really like the bright green grassy flavors of parsley and dill! Fresh tarragon or chives would also be delicious here. Or add more lemon juice to really enhance the lightness of the broth. Just remember this soup the next rainy, gray spring day.

Ingredients assembled for Chickpea and Noodle Soup
Assemble your ingredients.

Veggies prepped for sautéing
Prep your veggies - I like to use a little bit of the celery leaves, if they're on the stalk.

Stages of cooking the soup in a large Dutch oven
This soup comes together pretty quickly: saute the fresh vegetables, add the spices, chickpeas, and broth; bring to a boil to cook the pasta, then add the frozen veggies.

Adding fresh minced herbs to the finished soup
Remove the soup from the heat and finish with fresh lemon juice and chopped herbs. Stir until incorporated, then serve immediately.

Chickpea and Noodle Soup is a comforting, but light meal to transition into spring.

Enjoy Chickpea and Noodle Soup on a rainy day!

Chickpea and Noodle Soup

Chickpea and Noodle Soup is the perfect transition for winter into spring. Warming and hearty, yet also light and bright, it’s just right for rainy spring days.


Kira Freed - The Joyful Plateful











2 Tbsp. extra-virgin olive oil

1 small yellow onion, diced

3 stalks celery, diced

2 large carrots, peeled and diced

4-6 garlic cloves, minced

1 1/2 tsp. kosher salt, divided

1 tsp. ground turmeric

1/2 tsp. black pepper

2 14-oz. cans chickpeas, drained and rinsed

8 cups low-sodium vegetable broth

8 oz. short-cut dry pasta (I like rotini; gluten-free pasta is great, too!)

1 cup frozen peas

1 cup frozen corn

1/2 cup minced fresh Italian parsley

1/2 cup minced fresh dill

Juice of 1 lemon


  1. Heat a large, heavy-bottom pot over medium heat. Add olive oil, then add diced onions, celery, and carrots. Add 1/2 tsp. kosher salt, and sauté vegetables for 7-8 minutes, or until onions are translucent and soft. 
  2. Add minced garlic and sauté about 30 seconds, stirring frequently. Add another 1/2 tsp. of kosher salt, the turmeric and black pepper, and stir until vegetables are coated. 
  3. Add the chickpeas and vegetable broth, and stir until combined. Bring to a boil. 
  4. Once the soup is boiling, add pasta and simmer for about 10 minutes (or length of time according to pasta package directions). Stir occasionally so that pasta doesn’t stick to the bottom.
  5. Once pasta is al dente, add frozen peas and corn, and cook an additional 2 minutes. 
  6. Remove the pot from the heat and add the minced fresh parsley and dill, and stir in the lemon juice. 
  7. Serve immediately. Store leftovers in an airtight container in the fridge 3-5 days.
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