Healing Chickpea Noodle Soup

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


Healing Chickpea Noodle Soup. Vegan, Gluten Free, High Protein. A restorative, simple, nourishing soup for fall or winter with cleansing veggies and herbs, and lots of lemon!


  • 2 tablespoons avocado oil (or coconut oil)
  • 1/2 yellow onion, chopped
  • 2-3 large carrots, chopped (1 1/2 cups)
  • 3 celery stalks, chopped (1 1/2 cups)
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 2 teaspoons fresh thyme (or dried)
  • 2 teaspoons fresh or dried rosemary
  • 1/2 teaspoon dried turmeric
  • 1/4 teaspoon cayenne pepper (optional; or more to taste)
  • 6 cups low-sodium vegetable broth
  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 cup uncooked chickpea pasta (optional; see substitutes below)*
  • 2 cups kale or spinach
  • 1/2 juiced lemon


  1. In a large dutch oven or soup pot, heat avocado oil on medium heat.
  2. Add in the onion (plus an extra pinch of sea salt) and sauté for about 5 minutes. Then add in the carrots and celery and sauté another 5 minutes.
  3. Stir in the garlic, ginger, sea salt, black pepper, thyme, rosemary, turmeric and cayenne. Stir and cook about 2 minutes, then add in the vegetable broth, chickpeas and frozen peas. Bring to a slow boil and add the chickpea pasta (you can also cook the chickpea pasta separately and scoop it into each bowl before serving; this prevents the pasta from getting mushy if you plan to have leftovers).
  4. Slow boil for 7-8 minutes, then turn off heat. Stir in the kale and lemon.
  5. Serve and enjoy!
  6. Store leftovers in refrigerator up to 4 days and in the freezer up to 3 months.


  • *Can sub the chickpea pasta for quinoa, brown rice, extra chickpeas, or any variety of pasta noodle


  • Serving Size: 4