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Chickpea Noodle Soup w/ Fresh Thyme | Well and Full | #vegan #soup #recipe

Chickpea Noodle Soup w/ Fresh Thyme

Made with gluten-free pasta and hearty chickpeas swimming in a savory, herb-scented broth, vegetarians and omnivores alike will be clamoring for a taste of this chickpea noodle soup.
4 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3


  • 8 oz . Gluten-Free Pasta I used brown rice spaghetti
  • Extra Virgin Olive Oil
  • 1/2 White Onion chopped
  • 3 Large Cloves Garlic finely minced
  • 4 Cups Vegetable Stock
  • 2 Cups Water
  • 1 1/2 Cups Cooked Chickpeas
  • 1 Tsp Fresh Thyme finely chopped
  • 1 Tsp Old Bay Seasoning
  • Salt and Pepper to taste


  • Start by cooking your pasta according to the package directions, or until al dente. When done, rinse pasta off with cold water in a strainer and set aside.
  • Bring a pot to medium heat (I used the same pot as I used to cook the pasta). Add chopped onions and a glug of extra virgin olive oil, and sauté for a few minutes, or until onions are translucent. Add in minced garlic and sauté for another minute or so, until garlic is fragrant. Be careful to not let the garlic brown too much!
  • Add in vegetable stock, water, cooked chickpeas, thyme, and Old Bay seasoning. Let simmer for about five minutes, so the flavors can really meld.
  • Taste broth and add salt and pepper as desired. I added a lot of fresh-cracked black pepper, but you can do whatever you like.
  • When ready to serve, place spaghetti in bowls. Spoon the soup over pasta and mix in your bowl.
  • Enjoy!