This 1-pot chickpea noodle soup combines tender chickpeas, noodles, and tomatoes with paprika and cumin for a warming, gluten-free meal ready in 30 minutes. It's hearty enough for dinner yet light enough for lunch.
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Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
Add crushed tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
Store in an airtight container in the refrigerator for up to 4 days. Noodles will continue to soften; reheat gently on the stovetop and add broth or water to loosen if needed.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding broth or water if the soup has thickened.
Use gluten-free pasta, regular pasta, or small noodles like orzo or ditalini. Add them in the last 10 minutes of cooking so they don't become mushy.
Dried chickpeas require pre-soaking and 1–2 hours of cooking, making this a longer recipe. Canned chickpeas are recommended for the 30-minute time frame.
Use additional crushed tomatoes (about 1/4 cup per 1 Tbsp paste) or tomato sauce, though the flavor will be slightly thinner and less concentrated.
Yes, if you use olive or avocado oil. All other ingredients are plant-based.
