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    Home » Recipes » Soups & Stews

    Chickpea Noodle Soup (Instant Pot or Stove Top)

    Published: Feb 1, 2021 by Cassidy Reeser · This post may contain affiliate links.

    20.4K shares
    • 62
    jump to recipe

    This cozy chickpea noodle soup can be made on the stove top or Instant Pot and is ready in no time at all using pantry staples and dry chickpeas. It's just like your childhood favorite but vegan!

    Overhead view of white bowl with chickpea noodle soup and lemon wedge.

    Chickpea noodle soup is one of those meals that perfectly fits the definition of "healthy comfort food". It's a play on chicken noodle soup, with chickpeas as the main protein (just like chickpea salad).

    This soup is loaded with veggies and beans and a flavorful, herby broth that's sure to warm you up.

    Table of Contents hide
    1 Why this recipe works
    2 Main ingredients
    3 Recipe instructions
    4 Recipe FAQ and expert tips
    5 Looking for more vegan soups?
    6 Instant Pot Vegan Chickpea Noodle Soup

    Why this recipe works

    • Diet-friendly: vegan, vegetarian, soy-free and gluten-free optional
    • Instant Pot and stove-top instructions
    • Flavorful, herby broth
    • Uses inexpensive pantry staples
    • No pre-soaking needed

    If you like my lemon rice soup then you are going to love this recipe!

    Main ingredients

    Labeled ingredients used to make chickpea soup.
    • Broth: Choose your favorite broth. I usually go for a low-sodium option for more control over the salt. Water can be used in a pinch but if you do this I recommend double the seasonings.
    • Pasta: Use a medium size pasta like fusilli. Long strand like fettucine or spaghetti will also work if broken to fit in the Instant Pot, but they may stick together a bit while cooking. I recommend cooking longer pasta on the stove then adding it to the pot.
    • Herbs: I use dry herbs for convenience. One teaspoon dry herb can be replaced with one tablespoon fresh chopped herb.
    • Dry chickpeas: The chickpeas do not need to be soaked because they are cooked for a while in the Instant Pot. You can use up extra chickpeas in this instant pot chickpea curry.

    Recipe instructions

    Steps 1 through 4 to make chickpea soup.
    1. Sauté. Start by sautéing your onions, carrots, and celery in a bit of olive oil until the onions are translucent and starting to brown. Sprinkle with salt.
    2. Add the garlic and sauté for a minute more, until aromatic and browned.
    3. Seasonings. Next, add the chopped fresh herbs: rosemary, parsley, sage, and thyme. Add the paprika. Bloom for 30 seconds, stirring frequently to prevent burning.
    4. Deglaze the pot by stirring in a small amount of broth to remove any stuck on bits. This step is very important to prevent the burn error!
    Steps 5 through 8 to make chickpea soup.

    5. Add remaining ingredients except for the pasta. Mix in the dry chickpeas, vegetable broth, and water.

    6. Cook on high pressure for 35 minutes, then let the pressure release naturally. Test your chickpeas for doneness. If they're not as tender as you'd like, you can cook on high pressure for 2-3 more minutes. The Instant Pot will reach pressure quickly since the soup is already hot.

    7. Cook the pasta. Cook the chickpea soup and noodles on high pressure for 4 minutes, then release the pressure manually. Alternately, cook your pasta on the stove and add to the soup once the chickpeas are done.

    8. Stir in the cooked spinach. Season with lemon juice and black pepper. Enjoy!

    Black ladle scooping chickpea noodle soup out of Instant Pot.

    Recipe FAQ and expert tips

    • All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. This recipe can be double if using a 6 quart or 8 quart pressure cooker.
    • Serve with freshly baked garlic knots or crumbled jalapeno pimento cornbread.
    Can I make this on the stove top?

    Yes! Follow steps 1 through 3, sautéing veggies over medium-high heat. Add two 15 ounce cans drained chickpeas in place of dry chickpeas. Decrease total liquid to 5 cups. Add in the pasta at this time as well. Bring up to a boil over high heat. Once boiling, reduce to a simmer and simmer uncovered until the pasta is cooked through. Stir in the spinach and taste for seasonings.

    Can I freeze this?

    Yes! This soup freezes well. Let cool to room temperature before transferring to a freezer-safe container. Leave at least one inch of room at the top of the container. Cover and freeze for up to 3 months. Let thaw in the fridge overnight before reheating.

    How do you store and reheat leftovers?

    Let the soup cool to room temperature before transferring to a closed container. Refrigerate for 3-4 days. Reheat individual bowls in the microwave in about 2 minutes or reheat on the stove, uncovered, over medium heat.

    Can I add cooked pasta?

    Yes. You can cook pasta separately and add it with the spinach after the chickpeas are cooked.

    Can I make this gluten-free?

    Yes, just add an equal amount of your favorite gluten-free pasta. I recommend cooking the gluten-free pasta separately then adding it to the Instant Pot because cook times vary.

    White bowl filled with chickpea noodle soup with another bowl and lemon in the background.

    Looking for more vegan soups?

    • Black Bean Soup (Stove Top, Instant Pot or Slow Cooker)
    • Vegan Potato Soup
    • Vegetarian Instant Pot Lentil Soup
    • Instant Pot Vegetarian Quinoa Chili

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Overhead view of white bowl with chickpea noodle soup and lemon wedge..
    Print Recipe
    5 from 3 votes

    Instant Pot Vegan Chickpea Noodle Soup

    This vegetarian alternative to classic chicken noodle soup is made in your Instant Pot using fresh herbs and dry chickpeas. Stove-top instructions are in notes.
    Prep Time10 mins
    Cook Time35 mins
    Total Time1 hr 15 mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 cup dry chickpeas rinsed and sorted
    • 2 teaspoons olive oil
    • 3 stalks celery, diced
    • 3 large carrots, diced
    • 1 medium yellow onion, diced
    • 4 cloves garlic, minced
    • ¼ teaspoon salt
    • 1 teaspoon dry parsley see note #1
    • 1 teaspoon dry rosemary
    • 1 teaspoon dry thyme
    • ½ teaspoon dry sage
    • ½ teaspoon ground paprika
    • 4 cups vegetable broth
    • 3 cups water
    • 1 and ½ cups dry fusilli pasta
    • 1 cup frozen chopped spinach cooked according to package instructions
    • juice of one lemon
    • black pepper to taste
    • red pepper flakes to taste

    Instructions

    • Set your Instant Pot to the sauté function. Once it reads "hot", drizzle in the olive oil. Add the celery, onions, and carrots and sprinkle of salt. Sauté in the olive oil for for 5-6 minutes, or until onions become translucent.
    • Add the garlic and sauté for a minute more, until golden and aromatic.
    • Add the dry rosemary, thyme, parsley, sage and paprika. Cook for 30 seconds, stirring frequently to prevent burning.
    • Drizzle in about ¼ cup of vegetable broth to deglaze the pot. Stir to remove any stuck on bits.
    • Pour in the remaining vegetable broth, water, and dry chickpeas. Lock the lid in place and set the vent to sealing.
    • Cook on high pressure for 35 minutes. It will take about 15 minutes for the Instant Pot to come to pressure. Once the 35 minutes is up, allow the pressure to release naturally; this takes 15-20 minutes.
    • Once the pressure is released, remove the lid and add the dry pasta to your Instant Pot. Reseal the lid and place the vent to sealing. 
    • Cook on high pressure for 4 minutes then manually release the pressure. Careful, hot steam will come out; I usually wear an oven mit when I manually release the pressure.
    • Stir in cooked spinach. Taste for salt and seasoning with black pepper, red pepper flakes and lemon juice. Enjoy!

    Video

    Notes

    1. Dry herbs can be replaced with one tablespoon chopped fresh herbs.
    2. Pasta: If you are short for time or want to use a bigger pasta, like linguini or fettucine, I recommend cooking the pasta on the stove according to package instructions. Long pasta can be cooker in the Instant Pot but it may be unevenly cooked or need to be broken to fit in the pot. 
    3. Chickpeas not done? Older beans may need more time. Just reseal the lid and heat on high pressure for 2-3 more minutes. Release pressure naturally. Repeat as needed.
    4. Stove top instructions: Follow steps 1 through 3, sautéing veggies over medium-high heat, adding herbs and deglazing the pot. Add two 15 ounce cans drained chickpeas in place of dry chickpeas. Decrease total liquid to 5 cups. Add in the pasta at this time as well. Bring up to a boil over high heat. Once boiling, reduce to a simmer and simmer uncovered until the pasta is cooked through. Stir in the spinach and taste for seasonings.
    5. Freezing instructions: Let cool to room temperature before transferring to a freezer-safe container. Leave at leas tone inch of room at the top of the container. Cover and freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
    6. Leftovers and reheating: Let the soup cool to room temperature before transferring to a closed container. Refrigerate for 3-4 days. Reheat individual bowls in the microwave in about 2 minutes or reheat on the stove, uncovered, over medium heat.
    7. Gluten-free option: I recommend cooking the gluten-free pasta separately then adding it to the Instant Pot because cook times vary.

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    Serving: 1.5cupsCalories: 327kcalCarbohydrates: 58gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 208mgPotassium: 772mgFiber: 12gSugar: 10gVitamin A: 11111IUVitamin C: 9mgCalcium: 127mgIron: 4mg

    More Vegetarian Soups and Stews

    • Vegetarian Mushroom Barley Soup
    • Vegan Cream of Broccoli Soup
    • Red Lentil Stew
    • Vegan Chipotle Corn Chowder (Stovetop or Instant Pot)
    20.4K shares
    • 62

    Reader Interactions

    Comments

    1. Jen

      February 21, 2021 at 11:14 pm

      Can’t wait to make this. I’m a littles shocked at the fat content per cup. Makes no sense. The only da it’s olive oil and for an entire pot of soup, it’s not that much

      Reply
      • Cassidy Reeser

        February 22, 2021 at 8:05 am

        The chickpeas actually 12 grams of fat in 1 cup dry. Minimal amounts come from other ingredients like the pasta, and of course fat from the olive oil like you said. These are just estimations and definitely vary depending on what products you use!

        Reply
    2. Mariah

      November 21, 2020 at 12:03 pm

      I have made this recipe several times now and just love it! I have noticed that sometimes I need to add an extra couple minutes to the chickpeas and sometimes I don't. I also usually use dry herbs because that is easier. Overall I love this recipe so much, thank you!!!

      Reply
      • Cassidy Reeser

        November 21, 2020 at 12:32 pm

        Thanks so much for the review!

        Reply
      • Aidan

        January 16, 2021 at 7:53 pm

        I just made this for the first time and again, my family adores it. Your food is exactly what they want. I can't thank you enough! I couldn't find dry chickpeas to save my life but canned worked great for 4 minutes in the IP. Perfection

        Reply
        • Cassidy Reeser

          January 17, 2021 at 10:21 am

          Thank you so much for the review! Happy to hear that canned chickpeas work.

          Reply
    3. Emily

      January 11, 2020 at 12:46 pm

      This looks delicious! I just got an Instant Pot and can't wait to try this. I only have canned cooked chickpeas on hand - can I add those at the same time as I would dry, or do you recommend adding them at the end? Thanks in advance.

      Reply
      • Cassidy Reeser, RDN, LD

        January 11, 2020 at 1:54 pm

        I haven't tested this myself, but I think it should work if you skip the 35 minute pressure cooking step and instead add the canned chickpeas when you add the dry pasta for 4 minutes. You will need ~3 cups of cooked chickpeas in place of the 1 cup dry. Hope you enjoy!

        Reply
        • Emily

          January 12, 2020 at 10:08 am

          Perfect! Thanks so much for the help!

          Reply
    4. Audrey Gillette

      August 14, 2019 at 5:47 pm

      How would I make this without an instapot?

      Reply
      • Cassidy Reeser, RDN, LD

        August 15, 2019 at 5:04 pm

        I haven't had a chance to try this recipe without an Instant Pot but think it could work if you use canned chickpeas instead and simmer all ingredients together. Let me know if you try it out!

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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