Chickpea noodle soup

Prep Time: 15 mins
Cooking Time: 20 mins
No of Serves: 4

Recipe courtesy of Amy Chatwin, Accredited Practising Dietitian


  • 1 medium onion
  • 2 medium carrots
  • 3 stalks celery
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon black pepper
  • 5 cups water
  • 200 grams spaghetti of your choice
  • 1 can chickpeas
  • 3/4 cup corn kernels
  • 2 tablespoons chopped fresh parsley

Nutrition Information (per serve)

Energy 1760 kJ (421 calories)
Protein 13g
Total Fat 8g
Carbohydrates 66g
Saturated Fat 1g
Sugars 7g
Dietary Fibre 12g
Sodium 300mg


  1. Dice the onion. Thinly slice the carrots and celery.
  2. Heat the olive oil in a heavy-based saucepan over low heat. Add the onion, carrot and celery and saute until softened, about 3 minutes.
  3. Crush the garlic and add to the saucepan along with the dried herbs and pepper.
  4. Add the water and spaghetti. Bring the pot to a simmer and cook for until the spaghetti is al dente (check the back of the packet).
  5. Once the spaghetti is cooked add the chickpeas and corn kernels and cook for another minute.
  6. Serve the soup topped with the fresh parsley.

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