Vegetarian chickpea pasta soup

A pastor friend of mine noted on social media the other day that 2018 is a weird year, with Lent beginning on Valentine’s Day and Easter falling on April Fool’s Day. He was excited at the sermon possibilities that may come from it.

I started thinking about folks who will avoid taking their dates out for expensive steak or lobster dinners on Feb. 14.

If that happens to be you, or you’re looking for a good, filling meatless meal for Lent, you like to get some vegetables in your diet, or you just really like good soup, do I have a deal for you.

I was very curious about this week’s recipe when I first spotted it on Pinterest, because it features chickpeas, which I’ve only ever eaten when made into hummus.

This recipe comes from the blog “Feel Good Foodie.” You can find it at I added a lot of spices and increased the amounts of some ingredients in my version.

Vegetarian chickpea pasta soup

Vegetarian chickpea pasta soup is a hearty soup despite being a meatless option.
Course: Main Course
Keyword: chickpeas, pasta, soup, vegetarian


  • 1 tablespoon olive oil
  • 1 onion diced (I used a yellow onion)
  • 3-4 large carrots diced
  • 4-5 stalks celery diced
  • 4-5 cloves garlic minced
  • 1 heaping teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • salt and pepper to taste
  • 8 cups vegetable broth
  • 15 ounces chickpeas rinsed and drained
  • 8 ounces small pasta I used macaroni
  • grated parmesan and dried parsley for garnish


  • In a Dutch oven, heat the olive oil over medium heat. Saute the onion, carrots and celery until they’re soft (about five to 10 minutes). Add in the garlic and sauté until it’s aromatic and just beginning to brown.
  • Add the spices and vegetable broth, and stir to loosen any bits from the bottom of the pot.
  • Bring the soup to a boil. Reduce the heat to a simmer and cook for about 15 minutes.
  • Add the chickpeas and pasta and cook for another 10 minutes or until the pasta reaches your desired level of doneness. (If you need to add any liquid, pour in some hot water.)
  • Remove from heat and serve with parmesan and dried parsley sprinkled on top of each bowl.

We enjoyed this soup a lot, and between the chickpeas and pasta, it fills you up nicely. It also has a lot of great flavors going on.

If you’re wondering, the chickpeas had the same basic texture as beans, so if you like beans, you’ll probably like this, too. And if you’re really not sure about them, throw in a can of great northern beans instead.

And if you want to make a good, vegetarian dinner for Valentine’s Day this year, I give this one my stamp of approval. Pair it with some crusty bread and a great chocolate dessert, and you’ll sweep your sweetie right off his or her feet.

This piece first appeared in print on Feb. 1, 2018.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.