Chickpea Noodle Soup Recipe

Name: Chickpea Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, sliced thinly; 1 cup peeled thinly sliced carrot (or chopped baby carrots); 2 garlic cloves, minced; 2 cups sliced cremini mushrooms; 1/2 teaspoon celery seed; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary, crushed in your fingers; 1/2 teaspoon ground black pepper; 2 tablespoons mirin (optional); 1/3 cup brown rice miso; 6 cups water or 6 cups vegetable stock; 2 cups cooked chickpeas, drained and rinsed; 6 ounces soba noodles

Servings: persons

2 tablespoons olive oil
1 large yellow onion, sliced thinly
1 cup peeled thinly sliced carrot (or chopped baby carrots)
2 garlic cloves, minced
2 cups sliced cremini mushrooms
1/2 teaspoon celery seed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed in your fingers
1/2 teaspoon ground black pepper
2 tablespoons mirin (optional)
1/3 cup brown rice miso
6 cups water or 6 cups vegetable stock
2 cups cooked chickpeas, drained and rinsed
6 ounces soba noodles

1
Preheat a soup pot over medium-high heat.
2
Saute the onions and carrots in the oil for about 10 minutes.
3
Add the garlic, mushrooms, and herbs, and saute for another 5 minutes.
4
Deglaze the pot with the mirin (or just a splash of water).
5
Add the 6 cups of water and the chickpeas.
6
Cover and bring to a boil.
7
Once the broth is boiling, break the soba noodles into thirds and throw them inches
8
Lower the heat to medium so that the soup is at a low boil.
9
Cover and cook for 15 minutes, stirring occasionally.
10
Add the miso and stir until it's incorporated.
11
Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.

603

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, sliced thinly, 1 cup peeled thinly sliced carrot (or chopped baby carrots), 2 garlic cloves, minced, and more.

Yes, Chickpea Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions