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chickpea noodle soup
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4.56 from 9 votes

Chickpea Noodle Soup (One Pot!)

Easy, nourishing chickpea noodle soup with a perfectly satisfying broth, all whipped up in minutes using only one pot!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Snack
Cuisine: All
Keyword: chickpea noodle soup
Servings: 4 people
Calories: 381kcal
Author: Richard Makin


  • 1 tbsp olive oil
  • 1/2 an onion finely chopped
  • 4 cloves of garlic crushed
  • 2 large carrots peeled, halved lengthways and cut into 1/2cm semicircles
  • 2 stalks of celery diced
  • 1/2 tsp cumin seeds
  • 2 tbsp vegan mushroom or "chicken" bouillon
  • 1.5 L boiled water
  • 400g tin chickpeas drained
  • 1 sprig rosemary
  • 1 bay leaves
  • 1/2 tsp crushed red pepper flakes
  • 180 g spaghetti or your favourite pasta
  • salt and ground black pepper
  • 1 tbsp fresh parsley finely chopped


  • Place a large saucepan over medium heat and add the olive oil. Bring to temperature.
  • Add the onion and fry for two minutes. Add the garlic and fry for another minute. Don't let the garlic or onion brown.
    frying onions for chickpea noodle soup
  • Add the carrot, celery and cumin seeds and stir to combine. Fry for a further 5 minutes, stirring occasionally, until everything smells sweet and buttery. If the veggies start to catch and burn, add a splash of water.
    chickpea noodle soup mire poix
  • Add the remaining ingredients except for the spaghetti and bring to a simmer. Add the spaghetti and, once soft, stir to separate the noodles. Cover with a lid and reduce the heat to medium/low. Cook for 5-10 minutes or until the noodles and carrots are cooked through. Season with salt and black pepper to taste.
    chickpea noodle soup
  • Serve with a sprinkle of the fresh parsley.
    chickpea noodle soup


Sodium: 33mg | Calcium: 79mg | Vitamin C: 5mg | Vitamin A: 5216IU | Sugar: 8g | Fiber: 10g | Potassium: 513mg | Cholesterol: 1mg | Calories: 381kcal | Saturated Fat: 1g | Fat: 7g | Protein: 15g | Carbohydrates: 65g | Iron: 4mg