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Chickpea Noodle Soup

This vegan version of your favourite soup is loaded with fibre-rich chickpeas, staple veggies like carrots, celery and onion, a variety of robust spices and a spiral noodle that brings the whole thing together. It’s a must-make meal for fall that should to be added to your recipe repertoire stat!

Serves 4 - 6


Chickpea Noodle Soup
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  • 2 cups of uncooked rotini (or pasta of your choice)
  • 1 tbsp canola or sunflower oil
  • 1 medium cooking onion from Ontario, diced
  • 1 heaping cup diced Ontario carrot (2-3 carrots)
  • 1 heaping cup diced celery (3-4 ribs of celery)
  • 1 tsp poultry seasoning (yes! It's vegan.)
  • ½ tsp dried parsley
  • 1/2 tsp turmeric
  • 6 cups water (or vegetable broth)
  • 1/4 cup mushroom seasoning granules (omit if you're using seasoned vegetable broth)
  • 1 can of chickpeas (drained and rinsed)
  • Optional: Salted crackers to serve


  1. Bring a pot of water to boil and add 2 cups of rotini. Cook until al dente (it'll cook a little more when you add it to the soup). Drain and set aside.
  2. In the same pot, heat oil and cook onion, diced carrot and celery over medium heat until translucent.
  3. Add poultry seasoning (if not using broth), dried parsley and turmeric, and stir to coat. Deglaze the pot with a splash of water or vegetable broth and stir until bubbling and the vegetables are heated through.
  4. Pour in the remaining water, mushroom seasoning granules (if using) and drained chickpeas; bring to a boil. Lower to a happy simmer and cover to cook for 15 to 20 minutes, or until veggies are tender.
  5. Once your veggies are cooked through, stir in the cooked pasta, and allow to cook for a few more minutes to heat everything through. Ladle into bowls and serve at once.

Recipe developed by Lisa Le of The Viet Vegan for Produce Made Simple.

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