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Chunky Chickpea Noodle Soup with Brussel Sprouts

  • Author: Flora & Vino
  • Total Time: 30 mins
  • Yield: 3-4 bowls
  • Diet: Vegan


1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well. A comforting soup for all year round.


  • 1/2 medium white onion, diced
  • 4 +1/4 cup veggie both (or more for less thick soup)
  • 1/4 tsp garlic powder
  • 3 carrots, peeled and roughly chopped
  • 2 stalks of celery, chopped diagonally
  • ~2 cups shredded brussel sprouts
  • 1/8 tsp Himalayan sea salt
  • 1/8 tsp black pepper
  • 1/2 cup rinsed and drained chickpeas
  • 1 sprig of thyme, leaves removed
  • 4 oz legume pasta (I like this kind, or sub your favorite gluten-free pasta instead
  • 1 bay leaf


  1. In a large pan over medium heat, add 1/4 cup veggie broth and saute the onion and garlic powder until translucent, about 5 minutes.
  2. Add in the carrots, celery, shredded brussel sprouts, Himalayan sea salt, and black pepper. Stir to combine and cook for another 5 minutes, adding extra veggie broth if the pan goes dry.
  3. Add in the veggie broth, chickpeas, thyme, and bay leaf and bring to a low boil over medium heat. Add in the chickpea pasta and stir to combine.
  4. Cook for about 10 minutes, until the pasta is softened and the desired tenderness.
  5. Remove the bay leaf before serving.
  6. Store leftovers in the refrigerator for 3-4 days.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Soup, Side
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free