Chickpea Noodle Soup

This soup is light, nourishing and restorative: comfort food at its best

Serves 4
chickpea noodle soup


  • 1 large onion, peeled and sliced
  • 4 cloves garlic, peeled and sliced
  • 3 stalks celery, trimmed and sliced
  • 2 large carrots, peeled and finely diced
  • 400g tin chickpeas, drained and rinsed
  • 1 bay leaf • 1 large sprig fresh thyme
  • 1L (4¼ cups)
  • Sea salt and black pepper, to taste
  • 250g gluten free pasta
  • 2 tbsp chopped fresh parsley


  1. Add the ingredients, except the pasta and parsley, to a large pan and bring to a simmer. Leave to cook gently for 20 minutes, or until the carrot and celery have softened.
  2. Add the pasta to the pan and stir well. Continue cooking for the time specified on the pack.
  3. Once the pasta is tender, taste to check the seasoning and adjust if necessary. Stir through the fresh parsley and removed the thyme and bay. Serve hot.

Top Tip: The cooled soup can be stored, in tubs or bags, for up to 3 days in the fridge or 3 months in the freezer. Reheat until piping hot before serving.

Per serving (290g) Calories: 396, Carbohydrates: 77g, Sugars: 9.2g, Salt: 0.9g, Fat: 4g Saturates: 0.4g, Protein: 15.5g

Taken from November 2018 (Issue 44) Vegan Life Magazine