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Chickpea vegetable rice noodle soup vegan

Get the Recipe: Vegetable And Chickpea Rice Noodle Soup (Vegan & Gluten-free)

This vegan vegetable and chickpea rice noodle soup is super comforting and well-flavoured. Ready in around 25 minutes and requiring just simple ingredients, it's a great easy weeknight dinner. Oil-free and made with simple ingredients. 


For the crispy chickpeas

  • 1.5 cups cooked chickpeas, (1 can canned or around 240g)
  • 1 tbsp maple syrup
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp salt

For the soup

  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 3-4 large tomatoes, chopped
  • 1 cup cabbage, chopped
  • 1 tsp onion granules
  • 1 tbsp tomato paste
  • 2.5 cups veggie stock, plus more as needed
  • 1 tbsp tamari
  • 1/2 cup almond milk, or any plantbased milk of choice
  • 4.5 oz brown rice noodles
  • 2 cups spinach

To serve (optional)

  • green peas
  • capers


  • Start by preheating the oven to 200 degrees C/390 F. Toss the chickpeas in maple syrup, cumin, paprika, curry powder and salt. Spread them on a baking sheet and bake in the oven for around 20 minutes, until crispy. 
  • Meanwhile, cook the onion and the garlic in a non-stick saucepan for 2-3 minutes, until fragrant. Then, add the tomatoes, cabbage, onion granules and tomato paste, stirring everything together for around a minute more. 
  • Lower the heat, and pour in the veggie stock together with the tamari, paprika, black pepper and plantbased milk. Bring to the boil and simmer for around 5 minutes, until the cabbage is almost cooked through. 
  • Then add the rice noodles, and continue simmering until they are soft (this usually takes around 5 minutes). At the last minute, stir in some fresh spinach and serve the soup immediately with green peas and capers. 
Calories: 451kcal, Carbohydrates: 89g, Protein: 15g, Fat: 4g, Cholesterol: 1mg, Sodium: 2298mg, Potassium: 695mg, Fiber: 13g, Sugar: 14g, Vitamin A: 4215IU, Vitamin C: 32.3mg, Calcium: 187mg, Iron: 3.8mg