Chickpea Noodle Soup

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“Is it Chickpea noodle soup or Chicken noodle soup” That’s what we wondered when we tasted Anne Brenton’s Chickpea noodle soup.


In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. Let them soften a bit before adding water.
Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
Pour in noodles adding more water if necessary. We usually use Catelli whole wheat spaghetti pasta noodles. Cook noodles until done.
Stir in dried parsley along with salt and pepper if needed.

Recipe source: Holly Yzquierdo


½ diced onion
1 carrot, chopped
2 celery, chopped
4 cups water
2-3 Tbsp Veggie Broth Mix
1½ cups cooked chickpeas (or 1 can)
1 cup noodles (catelli spaghetti noodles)
2 tsp dried parsley
salt and pepper to taste
Veggie Broth Mix:
3 Tablespoons onion powder
1 Tablespoons garlic powder
1 Tablespoons sea salt
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon parsley flakes
1/2 cup nutritional yeast