This peanut butter noodle soup with chickpeas is a creamy, nourishing, and flavorful dinner ready in just 30 minutes, made with pantry staples and your favorite noodles.
For more easy, comforting dinners, try our Chickpea Noodle Soup, Creamy Lentil Soup, or Greek Chickpea Soup.
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Why you’ll love our peanut butter noodle soup!
This peanut butter noodle soup with chickpeas is everything we love about easy, wholesome cooking: creamy, comforting, full of flavor, and ready in just 20 minutes! 🍜 It’s made with simple pantry staples and a rich peanut broth inspired by our African Peanut Stew, that’s satisfying without feeling too heavy.
Louise and I love how this recipe brings together protein-rich chickpeas, fiber-rich vegetables, and creamy peanut butter in one nourishing bowl. 🥜 The broth is fragrant with ginger, garlic, and a little cumin, but the peanut flavor is beautifully balanced, never overpowering.
The best part? You can use almost any noodles you have on hand. We love ramen or udon, but regular spaghetti or angel hair pasta work wonderfully too. It’s an affordable, flexible dinner that makes eating more plant-based foods feel effortless.
And don’t forget the leftovers! 💚 Keep the broth and noodles separate, then reheat the soup and add freshly cooked noodles the next day. It’s just as delicious, making it perfect for busy weeknights and easy meal prep.
P.S: If you love quick noodle dinners, don’t miss our Peanut Noodles, Sesame Noodles, and Miso Pasta
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Noodles: Ramen or udon are our favorites. Spaghetti, angel hair, soba, or rice noodles work beautifully too.
- Olive oil: Substitute avocado oil or any neutral cooking oil.
- Onion: Yellow or white onion works best. Substitute shallots or leeks.
- Garlic: Fresh cloves add depth. If garlic intolerant, omit or use garlic-infused oil if tolerated.
- Ginger: Freshly grated gives the best flavor. Substitute ground ginger in a pinch.
- Ground cumin: Adds earthy warmth. Substitute ground coriander or mild curry powder.
- Red pepper flakes: Optional for gentle heat. Substitute chili powder or cayenne.
- Tomato paste: Adds concentrated savory flavor. Substitute finely chopped sun-dried tomatoes.
- Chickpeas: Canned chickpeas make this protein-rich noodle soup effortless. Substitute white beans or cubed tofu.
- Vegetable broth: Reduced-sodium is best. Substitute mushroom broth for extra umami.
- Peanut butter: Natural, unsweetened, and creamy makes a beautifully balanced peanut broth. Substitute tahini.
- Baby spinach: Wilts in seconds. Substitute Swiss chard, kale, or bok choy.
- Lime: Fresh juice balances the creamy broth. Substitute lemon juice.
- Salt and black pepper: Adjust to taste. Add soy sauce for extra umami or a little sugar for sweetness.
How to Make our Peanut Butter Soup
Step 1. Make the flavor base
Heat 1 tablespoon olive oil in a large pot. Add 1 chopped onion and cook for 3 to 5 minutes, stirring occasionally, until softened.
Add 3 grated garlic cloves, 1 tablespoon grated ginger, 1 teaspoon cumin, ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste.
Stir and cook for 1 minute until fragrant.
Step 2. Make the creamy peanut broth
Add 2 cans of drained and rinsed chickpeas, 4 cups vegetable broth, 1 teaspoon salt, and some black pepper to the pot.
In a tall jug, combine ½ cup creamy peanut butter with a ladle of broth. Blend with an immersion blender until smooth and creamy, then pour the mixture back into the pot.
Stir well and simmer gently for 10 to 15 minutes, stirring occasionally.
The broth should be silky, creamy, and flavorful without being too thick.
Step 3. Cook the noodles separately
Meanwhile, prepare 6 to 8 ounces of noodles according to the package instructions. Depending on the type, they may need boiling, soaking in hot water, or simply warming through.
We love ramen or udon noodles, but spaghetti, angel hair, or rice noodles work just as well.
Drain the noodles and divide them between serving bowls.
Tip: Cooking the noodles separately keeps them from soaking up the peanut broth and makes leftovers much better.
Step 4. Finish and serve
Stir 3 ounces baby spinach into the soup and cook for about 1 minute, until wilted.
Turn off the heat and add the juice of 1 lime, then taste and adjust the seasoning. For extra umami, add a splash of soy sauce. For a slightly sweeter broth, add a little sugar.
Ladle the hot peanut butter soup over the noodles and finish with chopped peanuts, fresh cilantro or scallion tops, and extra lime.
Tips
- Blend the peanut butter with broth: Use an immersion blender and a tall jug to make the peanut butter mixture extra smooth before adding it to the soup. This gives you a silky broth without lumps.
- Cook the tomato paste: Let it cook with the garlic, ginger, and spices for 1–2 minutes. This deepens the flavor and removes its raw, sharp taste.
- Use natural, unsweetened peanut butter: Creamy peanut butter gives the smoothest broth. Avoid sweetened varieties, which can make the soup too sugary.
- Use whatever noodles you have: Ramen and udon are our favorites, but spaghetti, angel hair, soba, and rice noodles work beautifully too.
- Adjust the thickness: The soup thickens slightly as it sits. Add a splash of vegetable broth or water if you prefer a lighter consistency.
- Don’t skip the lime: Fresh lime juice at the end balances the richness of the peanut butter and brightens the whole soup.
- Taste and adjust the seasoning: The broth may need extra salt. Add a splash of soy sauce for more umami or up to 1 tablespoon sugar for a sweeter flavor.
- Finish with something crunchy: Chopped roasted peanuts add a lovely contrast to the soft noodles and creamy broth. Fresh cilantro is delicious too.
- Store noodles and soup separately: Refrigerate leftovers in airtight containers for 3–4 days. Freeze the soup without noodles for up to 3 months. Reheat gently and serve with freshly prepared noodles.
Frequently Asked Questions
Yes! Ramen and udon are our favorites, but spaghetti, angel hair, rice noodles, and soba work beautifully too. Just prepare them according to the package instructions and add them to the bowls before serving.
Absolutely! Use rice noodles or certified gluten-free noodles, and make sure your vegetable broth and other ingredients are gluten-free. The creamy peanut broth is naturally made without flour.
Yes, but creamy peanut butter gives the smoothest texture. If using crunchy peanut butter, blend it thoroughly before adding it to the soup.
Definitely! In fact, we loved the leftovers the next day. Prepare the soup ahead and refrigerate it, then cook fresh noodles when you’re ready to eat. The flavors become even more delicious as they sit.
Yes! Substitute canned white beans, cubed tofu, or even cooked lentils.
Refrigerate: Store the soup and noodles separately in airtight containers for 3–4 days. Reheat the soup gently, adding a splash of broth or water if needed.
Freeze: Freeze the soup without noodles for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve with freshly prepared noodles.
More Easy and Nourishing Soup Recipes
- Moroccan Lentil Soup
- Turkish Lentil Soup
- Chickpea Soup
- Minestrone Soup
- Healthy Vegetable Soup
- Quick Lentil Soup
- Easy Lentil Soup
- Tomato Lentil Soup
If you try this Creamy Peanut Butter Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Creamy Peanut Butter Noodle Soup with Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 2 cans chickpeas 15 oz / 400 g each can – drained and rinsed
- 4 cups vegetable broth plus more to taste
- ½ cup creamy peanut butter best if natural and unsweetened
- 6 – 8 ounces noodles of choice we used ramen
- 3 – 4 cups baby spinach or Swiss chard
- 1 lime juiced, plus 1 more for serving
- 1 teaspoon salt and black pepper
- 1 handful fresh cilantro optional – or scallion tops for serving
- 1 handful crushed peanuts optional – for serving
Instructions
- Flavor base: Heat 1 tablespoon olive oil in a large pot. Add 1 medium onion (chopped) and cook for 3 to 5 minutes until softened.Add 3 cloves garlic (grated), 1 teaspoon fresh ginger (grated), 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste. Stir and cook for 1 minute.
- Peanut broth: Add 2 cans chickpeas (rinsed), 4 cups vegetable broth, 1 teaspoon salt, and some black pepper.In a tall jug, blend ½ cup creamy peanut butter with a ladle of broth using an immersion blender until smooth and creamy. You can also use a regular blender. Pour the mixture back into the pot.Stir well and simmer gently for 10 to 15 minutes, stirring occasionally.
- Noodles: Meanwhile, prepare 6 – 8 ounces noodles of choice following the package instructions. Depending on the type, they may need boiling, soaking, or warming through.Drain if needed and divide between serving bowls.
- Finish and serve: Stir 3 – 4 cups baby spinach into the soup and cook for 1 minute until wilted.Turn off the heat, add the juice of 1 lime, and adjust salt and pepper to taste.Optional: Add a splash of soy sauce for extra umami or a little sugar for sweetness.Ladle the creamy peanut soup over the noodles and top with chopped peanuts, fresh cilantro, scallion tops, and extra lime.
Notes
- Noodles → Spaghetti, angel hair, soba, or rice noodles.
- Olive oil → Avocado oil or neutral cooking oil.
- Onion → Shallots or leeks.
- Garlic → Omit if intolerant or use garlic-infused oil if tolerated.
- Ginger → Ground ginger.
- Ground cumin → Ground coriander or mild curry powder.
- Red pepper flakes → Chili powder or cayenne.
- Tomato paste → Finely chopped sun-dried tomatoes.
- Chickpeas → White beans or cubed tofu.
- Vegetable broth → Mushroom broth for extra umami.
- Peanut butter → Almond butter or tahini.
- Baby spinach → Swiss chard, kale, or bok choy.
- Lime → Lemon juice.
- Salt and black pepper → Add soy sauce for umami or a little sugar for sweetness
- Blend for a silky broth: Blend peanut butter with some broth until smooth and creamy before adding it to the soup.
- Cook the tomato paste: Sauté with garlic, ginger, and spices for 1–2 minutes to deepen the flavor.
- Use unsweetened peanut butter: Natural, creamy peanut butter gives the best flavor and texture.
- Choose your noodles: Ramen, udon, spaghetti, angel hair, soba, or rice noodles all work beautifully.
- Adjust the thickness: Add a splash of broth or water if the soup gets too thick.
- Don’t skip the lime: Fresh lime juice balances the rich peanut broth.
- Season to taste: Add extra salt, a splash of soy sauce for umami, or up to 1 tablespoon sugar for sweetness.
- Add some crunch: Top with chopped roasted peanuts and fresh cilantro.
- Storage: Keep soup and noodles separate. Refrigerate for 3–4 days or freeze the soup without noodles for up to 3 months. Reheat and serve with fresh noodles.
Nutrition
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