Vegan One-Pot Chickpea Noodle Soup with Smoked Paprika
There is something deeply comforting about a big pot of noodle soup simmering on the stove, and this one delivers all the warmth and heartiness you could want without a single animal product in sight. Smoked paprika and cumin bloom in the hot oil alongside garlic, onion, carrots, and celery, building a broth that tastes like it has been going for hours — even though everything comes together in one pot. Chickpeas step in as the protein-packed backbone, soaking up all that smoky, savory flavor while egg-free noodles add the satisfying slurp factor you absolutely need in a soup like this. A handful of baby spinach wilts in at the end, and a squeeze of lemon juice brightens the whole bowl right before serving. It makes six generous servings, so it is ideal for meal prep or feeding a crowd without any stress. Fresh parsley and extra lemon wedges on the side are a small touch that makes it feel a little more special when you ladle it out.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 6 oz dry egg-free wide noodles or rotini
- 2 cups baby spinach, loosely packed
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, smoked paprika, cumin, thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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