Vegetarian Chickpea Noodle Soup (Instant Pot Recipe)

Hearty and healthy, this Vegan ChickPEA Noodle Soup will be your new favorite plant-based alternative to traditional chicken noodle soup! Full of vegetables, plant-based protein, and whole grains, this soup will fill you up, keep you satisfied, and nourish your body all in one bowl. Gluten-free, low-fat, and super easy to make in the Instant Pot!

 Flu season is in full swing. It seems like everyone around me is dropping like flies! A few friends have missed running group for the past few weeks in a row and my cousin was hospitalized for 3 days because it got so bad.

I, for one, never get a flu shot, but I am sort of considering it since this season’s strain seems especially bad.

Vegetarian Chickpea Noodle Soup (Instant Pot Recipe)

This vegetarian alternative to classic chicken noodle soup is made in your Instant Pot using fresh herbs and dry chickpeas.

Prep Time10 mins

Cook Time35 mins

Total Time1 hr 15 mins

Ingredients

• 1 cup dry chickpeas
• 2 teaspoons olive oil
• 3 stalks celery, diced
• 3 large carrots, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 2 teaspoons each: fresh chopped rosemary, thyme, sage
• 1/2 teaspoon ground paprika
• 4 cups vegetable broth
• 3 cups water
• 1 and 1/2 cups uncooked fusilli, elbows, or pasta of choice
• 1 cup frozen chopped spinach, cooked according to package instructions (optional)
• juice of one lemon
• black pepper, to taste

Instructions

1. Rinse the dry chickpeas and sort out shrunken chickpeas or debris. Set aside.
2. Set your Instant Pot to the saute function. Saute celery, onions, and carrots in the olive oil for for 5-6 minutes, or until onions become translucent. Sprinkle with salt. Add the garlic and saute for a minute more.
3. Add the fresh herbs and seasonings and give a stir. Pour in the vegetable broth, water, and dry chickpeas. Lock the lid in place and set the vent to sealing.
4. Cook on high pressure for 35 minutes. It will take about 10 minutes for the Instant Pot to come to pressure. Once the 35 minutes is up, allow the pressure to release naturally; this takes 15-20 minutes.
5. Once the pressure is released, remove the lid and add the dry pasta to your Instant Pot. Reseal the lid and place the vent to sealing. 
6. Cook on high pressure for 4 minutes then manually release the pressure. Careful, hot steam will come out; I usually wear an oven mit when I manually release the pressure.
7. Stir in cooked spinach. Season with black pepper and lemon juice. Enjoy!

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