Vegan Slow Cooker Chickpea Noodle Soup

A comforting classic, boosted with even more antioxidants and fiber.

Course Main Course, Soup

Cuisine American

Keyword gluten free, Vegan, vegetarian

Prep Time 20

Cook Time 4

Servings

Calories 304kcal

Author Tori Vasko, RD

Equipment

Slow Cooker

Ingredients

5 medium carrots, peeled and sliced into half moons
4 stalks celery, sliced
1 can chickpeas, drained and rinsed
2 tablespoon shallot-infused olive oil (OR: 2 tablespoon oil of choice, 1 teaspoon onion powder, 1 teaspoon garlic powder)
½ teaspoon thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
3 bay leaves
¼ teaspoon red pepper flakes (optional, adds mild spice)
6 cups vegetable broth, unsalted
1 (8 oz) box chickpea or lentil pasta (or 8 oz pasta of choice)
Juice of 1 lemon
¼ cup fresh parsley, chopped
crackers, for serving (optional, be sure to use gluten free crackers for gluten free meal)
salt and fresh cracked pepper to taste

Instructions

Combine: In your slow cooker, combine the carrots, celery, chickpeas, oil, thyme, rosemary, sage, bay leaves, red pepper flakes, and broth.
Simmer: Cook on high for 3-4 hours or low for 6-8 hours.
Boil: When nearly ready to serve, turn slow cooker up to high and add pasta. Allow pasta to cook until al dente, about 7-10 minutes.
Garnish: Turn off slow cooker and stir in parsley and lemon juice. Add additional salt and fresh cracked pepper to taste.
Serve: Serve with your favorite crackers and additional (optional) lemon.
Store: Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

To make on the stovetop: Sauté your veggies and seasonings for about 10 minutes, add your broth and chickpeas and allow to simmer for about 30 minutes. Then, add the noodles. Allow to simmer another 7-10 minutes before adding your fresh parsley and lemon juice. Serve and enjoy!

To use fresh onion and garlic: Add 3 cloves of minced garlic and 1 finely chopped yellow onion to crockpot in the "combine" step.

Nutrition