Chickpea Noodles Soup

Ideal for when the weather is really cold, or anytime you want something warm and comforting, this flavorful vegan noodle soup comes together in just 30 minutes. The recipe features fresh spinach and Ramen noodles, but feel free to substitute your favorite such as brown rice spaghetti, or even vegetable noodles of sweet potato, zoodles….possibilities are endless!
Warm, healthy and super delicious, you’ll love this vegan version of the classic comfort food! I use my Instant pot Electric cooker but stove top pressure cooker can be added. And many of you may think that don’t the noodles get soggy but for some reason, they don’t but if desired, feel free to add last for quick cooking noodles like Ramen.
Below is the video instruction for making the soup.


Chickpea Noodles Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Side Dish
Cuisine: Mediterranean
Recipe Creator: Bhavna
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup onion diced
  • 4-6 cloves garlic minced
  • 1/3 cup celery diced
  • 1 large carrot diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil I use mixed dried Italian seasoning
  • Kosher salt and freshly ground pepper
  • 1 14- ounce can no-salt-added diced tomatoes keep rest of the 1/2 can for other recipe
  • 1 7- ounce can crushed tomatoes if desired keep rest of the 1/2 for other recipe
  • 2 cups low-sodium vegetable stock.
  • 1 7- ounce can low-sodium chickpea beans drained and rinsed keep rest of the 1/2 for other recipe
  • 1/2 cup Noodles/ pasta
  • 2 tablespoons chopped fresh basil or simple garnish with baby spinach if no basil available.
  1. If starting with dried beans, soak chickpeas overnight or at least 8-10 hours.

  2. Set Electric Cooker / Instant Pot to saute mode.

  3. Once HOT, add oil, let it warm up and add onion, garlic, carrot, celery, and tomato paste if using. Mix and cook for about 5 minutes, until lightly softened.

  4. Add basil, thyme, oregano, rosemary, salt and pepper. Stir to combine. I simply add dried Italian seasoning mix.

  5. Add diced tomatoes, stir to combine.

  6. Add chickpea beans. Stir to combine.

  7. Add stock/broth or water. You might not have to use it all, but add enough broth so it covers all the ingredients. The Instant Pot should be about 3/4 full.

  8. Add spinach, stir to combine and add bay leaves. I add last before serving to have that vibrant color.

  9. For the canned Beans follow the procedure below.

  10. Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes. Make sure you close the vent.

  11. For the dried soaked beans, I set the cooker to soup or beans function.

  12. When timer goes off, let sit for 8-10 minutes. Then release any remaining pressure by opening the vent steam.

  13. Remove lid and if you prefer, add 1-2 more cups of spinach right into the hot soup.

  14. Remove and discard bay leaves.

  15. If using Ramen Noodles, add last or add with other ingredients in the beginning.

  16. Stir, taste and adjust for salt and pepper.

  17. Serve and garnish with parmesan cheese and fresh, chopped parsley.

  18. Enjoy hearty soup with snowflakes!