Chickpea Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.5
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 291.3 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 9.5 g

View full nutritional breakdown of Chickpea Noodle Soup calories by ingredient
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Number of Servings: 6


    2 tablespoons olive oil
    1 large yellow onion, sliced thinly
    1 cup peeled, thinly sliced carrots (or chopped baby carrots)
    2 cloves garlic, minced
    2 cups sliced cremini mushrooms
    1/2 teaspoon celery seeds
    1 teaspoon dried thyme
    1/2 teaspoon dried rosemary, crushed in your fingers
    1/2 teaspoon ground black pepper
    2 tablespoons mirin (optional)
    1/3 cup brown rice miso
    6 cups water or vegetable stock
    2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed
    6 ounces noodles


Preheat a soup pot over medium-high heat. Sauté the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the 6 cups of water and the chickpeas. Cover and bring to a boil.

Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.

Add the miso and stir until it’s incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.

Number of Servings: 6

Recipe submitted by SparkPeople user MOONLIT.

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