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Audacious chickpea soup with vegan noodles: make it from scratch

overhead shot of white bowl of chickpea soup with homemade noodles, onions, carrots and celery with green chopped parsley.

Learn to make audacious and uncomplicated chickpea soup with vegan noodles entirely from scratch for a wonderfully delicious and satisfying main soup event.


Units Scale

Chickpea soup

  • 2 cups dry chickpeas (garbanzo beans), soaked overnight or see notes for quick soaking
  • 2 bay leaves
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 12 cups of vegetable broth, water or a mix
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • Chopped parsley or chives for garnish (optional)


  • 1 cup flour (you may find whole wheat flour a bit heavy)
  • 1/2 tsp. salt
  • 1/2 - 3/4 cups of water


Chickpea soup

  1. Be sure to drain and rinse the soaked chickpeas and the soaking pot if you are using it to make the soup.
  2. Add the chickpeas, bay leaves, thyme, oregano, cumin, smoked paprika and 12 cups of vegetable broth to a large soup pot. Mix everything so that the spices are dispersed.
  3. Bring the pot to a boil and then immediately reduce it to simmer, cover the pot and simmer the chickpeas until they are tender (1 ½ - 2 hours).
  4. As the chickpeas are simmering, heat a skillet or pan over medium heat and add the onion, carrot, and celery. Sauté the veggies for 5-8 minutes until the onion starts to get translucent and the veggies a bit soft. Add the garlic and continue cooking for another 30 seconds. Take the pan off the heat and set it aside until the chickpeas are tender.


  1. To make the noodles, in a medium bowl, mix the flour and salt. Slowly start adding the water ¼ cup at a time until you form a dough that holds together in a ball and it not so sticky that you can't handle it easily. Knead it with your hand as you add the water so you can easily tell if you need to add more water and flour if you get it too moist.
  2. The dough will be a bit shaggy, so be sure to add a layer of flour when you lay it out on your work surface. You can also split the dough in half if this makes it easier to work with.
  3. Roll the dough flat, about ¼ inch thick and cut it into strips about 1 x 4 inches. Give the strips a few twists to make them easier to handle. Lay each noodle on a plate or parchment paper. Don’t stack them or they will stick together. If they do, you can reform them a bit as you add them to the pot. You’ll get some odd sizes, but that just your proof that it’s all homemade. Something to celebrate.

Finish the soup

  1. To finish the soup can cook the noodles, start by adding the cooked vegetables. Bring the pot to a rolling simmer and start adding the noodles a few at a time. When you’ve added them all, taste one (or more) to ensure they are cooked. They take about 1 minute to cook.
  2. Serve the soup in bowls and garnish with chopped parsley or chives if desired.


  • To soak the chickpeas, add the 2 cups of dried in a soup pot and cover them with at least 3 times the amount of water. Let them soak overnight. To quick soak, add 2 cups of dried chickpeas to 6 cups of water and bring to a boil and boil for 3 minutes. Cut the heat, cover the pot and let them soak for 4 hours. In both cases, be sure to drain and rinse the chickpeas before you start cooking them.
  • You can use 12 cups of pre-packaged veggie broth for this recipe. I used 12 cups of water with 4 veggie cubes and it was flavorful.
  • You can cook the vegetables and make the noodles at any point while the chickpeas cook. To keep the noodles from drying too much, sprinkle them with flour, add a layer of parchment paper and cover that with a towel.
  • Chickpea soup easily reheats on the stove or in the microwave. It can be frozen as well. Thaw it in the fridge for best results.

Keywords: chickpea soup