Chickpea Noodle Soup with Carmelized Chili and Ginger

Warm, comforting and flavorful vegan noodle soup comes together in just 30-40 minutes. So nourishing, and sure to make you feel better, no matter what ails you. It’s vegan and can easily be made gluten free. But also can just swap out the chickpeas for shredded chicken and use real chicken broth if you want Chicken Noodle Soup!  The caramelization of ginger, onions and chilies is a must for the huge flavor hit you will want to replicate again and again. I got the idea from this Chicken Soup from Bon Appetit. Check out their version here.  

Here in Tucson, Arizona, we have had the coldest winter since I moved here more than 20 years ago. Right now, as I write this, well into February, it is actually snowing outside my window!  It’s kind of gone back and forth between rain and snow, but for a couple of hours we had big fluffy snowflakes!  It was awesome!  We don’t get much of that so we celebrate it! Today, I am celebrating by making soups!  This one is so comforting and we will be curling up on the sofa with blanket throws and soup later tonight.  I will post the Vegetable Crab Chowder in a few days which was requested by hubby Patrick.  It won’t be long for us and it will be too hot for soup, so the blog is a bit soup-heavy right now! Carpe diem!
Enjoy this one for now and remember… Cooking the noodles separately and adding them to each bowl before serving prevents them from getting soggy and  slurping up all the soup’s broth before you do!

Chickpea Noodle Soup with Caramelized Onion, Chili and Ginger

A vegan comforting noodle soup with ginger and chili undertones makes for much needed relief no matter what has you down!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Fall, gluten-free, soup, vegan, winter
Servings: 6 servings
Author: Kiki Simpson, Healthy Sexy Kitchen


  • 8 ounces dried pasta of choice I used chickpea gluten-free pasta
  • 2 tablespoons raw sugar can substitute honey
  • 3 tablespoons water
  • 1 cup yellow onion diced
  • 1 Fresno or serrano chili sliced thin
  • 1 3" piece ginger peeled, sliced thin and slices cut in half
  • 4 cloves garlic sliced thin, I used elephant garlic
  • 2 teaspoons ground turmeric
  • 2 teaspoons thyme leaves fresh or dried
  • 2 teaspoons white miso can substitute dark miso
  • 4 pods star anise optional
  • 4 cups low-sodium vegetable broth can use chicken broth
  • 4-5 cups water
  • 1.5 cups cooked chickpeas or 1 can, drained and rinsed
  • 2 tablespoons tamari sauce or soy sauce low-sodium
  • 2 cups chopped, packed greens I used spinach and lacinto kale
  • sea salt to taste
  • freshly ground black pepper to taste
  • parsley or cilantro leaves for garnish


  • 1. Cook pasta according to package directions, checking in the last 1-2 minutes to not overcook. When al dente, reserve 1 cup of cooking water, drain and rinse pasta and set aside.
    2. While pasta is cooking, heat sugar or honey with 3 tablespoons water in a large saucepan or soup pot over medium heat. Cook, stirring often, until sugar is melted (1-2 minutes). Add onions and caramelize over medium low heat until golden (4-5 minutes). Add chilies, ginger and garlic and cook for about 3-4 minutes more until tender and golden. Add turmeric, thyme, miso, and star anise and cook stirring for about 30 seconds more. 
    3. Stir in broth, water, and chickpeas and simmer for about 10 minutes. Remove star anise pods, if desired.
    4. Add soy sauce and chopped greens and cook for 1-2 minutes until greens are wilted. Taste and adjust salt and pepper, if needed.
    5. Serve soup over cooked pasta and optionally top with fresh parsley or cilantro leaves.


This soup will keep for 5 days in the fridge or you can freeze it for months. 

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