Golden Chickpea Noodle Soup – Vegan Comfort Bowl

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We’ve been making this vegan golden chickpea noodle soup on repeat. Even when we’re not under the weather, the warming leek, ginger, and turmeric broth is deeply comforting. The fresh, crisp toppings—shredded lettuce, radish, jalapeño and cilantro—offer a bright contrast to the silky noodles and seasoned chickpeas, creating a satisfying plant-based take on classic chicken noodle soup.

Why you’ll love this garbanzo bean soup

• Quick and straightforward to prepare.
• Everything cooks in one pot for easy cleanup.
• The broth is boosted with nourishing aromatics—garlic, ginger, turmeric—to support cold and flu season.
• Simmering canned chickpeas in the broth seasons them through and adds texture.
• Cooking the pasta directly in the soup releases starch that gives the broth more body and richness.
• Fresh toppings—like shredded iceberg, radish, and jalapeño—add crunch and heat.
• A squeeze of lime brightens and balances the flavors.

Ingredients

This nourishing, easy-to-make soup relies on a handful of flavorful ingredients:

• Yellow onions: Start by browning thinly sliced yellow onions to build depth. White onions could be used as a substitute.
• Leeks: Sweeter and milder than onions, leeks add subtle complexity. Trim and rinse thoroughly to remove trapped soil before slicing.
• Ginger: Fresh ginger brings warmth and a gentle heat to the broth.
• Garlic: Minced garlic adds savory depth; the recipe uses several cloves for a rich, aromatic base.
• Turmeric: Dried turmeric gives the broth a warm golden hue and gentle earthiness.
• Black pepper: Pairs well with turmeric and lifts the seasoning—freshly ground is best.
• Vegetable broth: Use a high-quality vegetable stock for the best flavor.
• Chickpeas: Canned chickpeas are convenient and absorb the broth flavors; cooked-from-scratch chickpeas also work.
• Noodles: Small shapes like ditalini work well. See substitutions below if you prefer a different small pasta.

How to make vegan pasta soup

This is a great weeknight recipe because it comes together quickly and cooks in a single pot. The basic steps are:

1. Cook the onions until golden brown.
2. Add leeks, garlic, ginger, turmeric and black pepper; sauté until fragrant.
3. Add chickpeas and vegetable broth, bring to a boil and simmer so flavors meld.
4. Stir in the pasta and cook directly in the soup until al dente.
5. Serve with fresh toppings and a squeeze of lime.

Cooking everything together lets the chickpeas and noodles soak up the seasoned turmeric broth for a cohesive, comforting bowl.

Small noodle substitutes for soup

Ditalini is the preferred pasta here, but other small shapes work well. Consider:

• Tubetti: Similar in shape but slightly longer.
• Small shells: Use small-sized shells so they fit comfortably in a spoon.
• Elbows: A familiar, curved tube shape that works well in brothy soups.
• Fideo (cut spaghetti): Short pieces of thin pasta that cook quickly.
• Orzo: Rice-shaped pasta that suits soups nicely.

Tip: Cooking times vary by pasta shape and brand. Adjust cooking time so the noodles finish al dente.

📖 Recipe

Vegan Golden Chickpea Noodle Soup

An easy vegan chickpea (garbanzo bean) soup with noodles in a nourishing leek, ginger, turmeric broth. Hearty and comforting for cold season. (Gluten-free option noted.)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author: Bri Beaudoin

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 1 lb yellow onions, thinly sliced (about 3 cups)
• ¾ teaspoon fine sea salt
• 3 cups sliced leeks (½-inch/1.5 cm half-moons)
• 8 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1½ teaspoons dried turmeric
• 1 teaspoon black pepper
• 2 cans (15 oz / 398 ml) chickpeas, drained
• 8 cups vegetable broth
• 1¼ cup dry ditalini pasta

Suggested Toppings

• Shredded iceberg lettuce (about 2 cups)
• Thinly sliced jalapeño (1 pepper)
• Thinly sliced radishes (2–3)
• Fresh cilantro
• Lime wedges (from 1 lime)

Instructions

• Saute onion: Warm 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onions and salt. Sauté until golden brown around the edges, 6–8 minutes.
• Add seasonings: Add the remaining 2 tablespoons olive oil, then the leeks, garlic, ginger, turmeric, and black pepper. Sauté, stirring frequently, until fragrant, about 2 minutes.
• Boil: Add chickpeas and vegetable broth. Stir, scraping up any brown bits from the pot. Cover with the lid slightly ajar and bring to a boil. Reduce heat to medium and simmer for 10 minutes to let flavors meld.
• Add pasta: Stir in the ditalini. Cover with the lid slightly ajar (to avoid over-reduction) and cook, stirring occasionally, until the noodles are al dente, about 10 minutes.
• Serve: Taste and adjust salt as needed. Ladle soup into bowls and top with shredded lettuce, jalapeño, radish, and cilantro. Squeeze lime over each bowl before serving.

Notes

1. Vegetable broth: Use a high-quality flavorful vegetable stock for the best results—this influences the final taste significantly.
2. Pasta/noodles: Ditalini is recommended. If substituting, choose a small shape and adjust cooking time as needed.
3. Gluten-free option: Use gluten-free small pasta. Because gluten-free pasta can overcook, consider cooking it separately and adding to bowls, and uncover the soup for the last 10 minutes to reduce slightly.
4. Storage tips: Refrigerate leftovers for 2–3 days. Thin with extra vegetable stock if the soup thickens when chilled.
5. Nutritional estimate includes the soup plus suggested toppings.

Nutrition

Calories: 425 kcal |
Carbohydrates: 64 g |
Protein: 11 g |
Fat: 15 g