Walnut Free Vegan One-Pot Chickpea Noodle Soup with Smoked Paprika
Total time50 min
Prep time15 min
Cook time35 min
4.5(20)
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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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