Vegan Za'atar-Tahini Chickpea Noodle Soup

Total time45 min

Prep time15 min

Cook time30 min

Vegan Za'atar-Tahini Chickpea Noodle Soup

Chickpeas and tender broken spaghetti simmer together in a golden, turmeric-and-cumin-spiced broth until everything turns silky and deeply savory. A whisk of tahini and fresh lemon juice stirred in at the end gives the whole pot a nutty, tangy richness that makes it taste far more indulgent than it looks. Sautéed onion, carrot, and celery build a hearty, aromatic base, while a garlicky hit of red pepper flakes keeps things lively. The finishing touch is a spoonful of za'atar-infused olive oil drizzled right over the bowl, plus a scatter of fresh parsley and a lemon wedge for brightness. It's a cozy, one-pot dinner with plenty of texture and warmth in every spoonful, and it fits neatly into a plant-based rotation.

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground black pepper
¼ tsp red pepper flakes
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (15 oz) chickpeas, drained and rinsed
4 oz whole wheat spaghetti, broken into thirds
3 tbsp tahini
2 tbsp fresh lemon juice
1 tsp salt, plus more to taste

For serving

2 tbsp za'atar
2 tbsp extra virgin olive oil
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat 2 tablespoons of 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, turmeric, cumin, black pepper, 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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