Is chickpea soup good for you?

Yes, this recipe for chickpea noodle soup is very healthy! Chickpeas are rich in fiber, vitamins, minerals, and protein and make a great source of plant-based protein. Plus, this soup is filled with lots of other wholesome, highly nutritious ingredients.

u003cstrongu003eCan I use dried chickpeas in this soup?u003c/strongu003e

Yes, but if you do you will need to pre-cook the dried chickpeas and then proceed with the recipe. Check out this u003ca href=u0022https://foodwithfeeling.com/ultimate-guide-to-chickpeas/u0022u003eultimate guide to chickpeasu003c/au003e to learn how to cook dried chickpeas and much more about this amazing legume.

u003cstrongu003eHow many calories are in chickpea noodle soup?u003c/strongu003e

For 4 large servings, there are 433 calories and a whopping 14 grams of plant-based protein in every bowl.

Chickpea Noodle Soup

Description

This Chickpea Noodle Soup is perfect for when it’s cold out or you’re feeling under the weather! It’s packed with a variety of vegetables, herbs, chickpeas, pasta, and a rich and flavorful broth. Loaded with nourishing ingredients and full of flavor and comfort, this vegan version is just as good as the classic.

Ingredients

Scale

2 tablespoons of olive oil
1 medium yellow onion, chopped
2 stalks of celery, thinly sliced
3 medium carrots, peeled and thinly sliced
1/2 teaspoon salt, more to taste
1/2 teaspoon of garlic powder
1/2 teaspoon of dried rosemary
1/4 teaspoon ground turmeric
1 bay leaf
1 can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
8 ounces uncooked pasta of choice (I like something that’s bite sized for my toddler to eat)*
2 tablespoons of fresh parsley, chopped
8 cups of vegetable broth
Freshly ground black pepper, to taste**
optional: 1 tablespoon of lemon juice

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Instructions

In a large pot, heat the olive oil over medium heat until hot. Add in the onion, celery, carrots, and salt. Cook, stirring often, for 5 minutes as the veggies begin to soften.
Stir in the garlic powder, rosemary, and turmeric. Cook for an additional minute. Add in the bay leaf, chickpeas, broth, pasta, and parsley.
Raise the heat to bring the soup to a simmer and let simmer for 15 minutes or until the noodles are done to your likeness.
Remove the bay leaf and if using, stir in the lemon juice. Serve immediately! I like to serve mine with a bit of fresh herbs as well as crackers.
ENJOY!

Notes

*a noodle soup like this is often made with egg noodles. If you’re not vegan, you can use those. I used a simple spiral noodle for this which kept it vegan

**My daughter does not like black pepper and will not eat a meal with even a little in it. So I rarely use it when cooking these days but add as desired!

***This makes for great leftovers but the noodles do soak up A LOT of the liquid. I often like to stir in a little more broth as I’m reheating it

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dinner
Method: stovetop
Cuisine: american

Nutrition

Serving Size:
Calories: 433
Sugar: 9.4 g
Sodium: 1765.1 mg
Fat: 10.3 g
Carbohydrates: 72.7 g
Protein: 14.1 g
Cholesterol: 0 mg

Keywords: vegan soup, vegan chicken noodle soup, chickpea soup