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Lemony chickpea noodle soup

Prep Time 10 mins
Cook Time 1 hr
Cuisine American
Servings 8


  • 1 Dutch oven



  • 2 tbl avocado or olive oil divided
  • 1 small yellow onion diced
  • 3 carrots trimmed, diced
  • 1 rind one lemon and juice
  • 6-10 cloves garlic minced
  • 3 tbl veggie paste (stock concentrate)
  • 6 cups water
  • 1 tbl salt
  • 2 tsp smoked paprika
  • 2 tsp turmeric powder
  • Freshly ground black pepper
  • 1 tbl Rosemary leaves (dried)
  • 1 Bay leaf
  • 1 tbl dried parsley
  • 1 tbl dried basil
  • 3 cups fresh or frozen spinach leaves
  • 2 cans chickpeas drained and rinsed well. Allow to drain completely.



  • Heat your chosen oil in a Dutch oven over a medium flame.
  • Once hot, add your onion and carrots and allow to cook for about 8 minutes, stirring often.
  • Add the lemon rind.
  • Add the garlic and stir often allowing to cook for 4-6 minutes. Keep a watchful eye not allowing to burn.
  • Add the veggie paste and stir to combine.
  • Then add your water and lemon juice. If you chose to use veggie stock omit the paste and water step. Simply just add your stock instead.
  • Add your seasonings.
  • Then add your chickpeas. Stir and bring to a boil.
  • Once boiling, I turn down to the lowest heat setting and cover. Allow to simmer for at least 1 hour or all afternoon if you wish.
  • Randomly check on the liquid level if simmering all afternoon. If you need to, add more stock or water. Stir.
  • Prior to serving, add the spinach and allow to wilt.
    Remove the bay leaf prior to serving.
  • Prepare your noodles and drain. I place the noodles in a container and add a drizzle of oil and toss again. This will prevent the noodles from sticking. I store the noodles separately and add to a bowl when serving (topping with the soup). The hot soup will quickly heat the noodles.
Keyword bowl, fiber, noodle soup, soup, vegan, wfpb