Heat oil in a large Dutch oven or soup pot over medium heat. Add onion and sauté until golden brown. Add celery, carrots and garlic and sauté for another 30 seconds.
Stir in the broth, chickpeas, bouillon cube, smoked paprika, turmeric, and bay leaves. Cover, bring to a boil, then reduce to simmer for 15 minutes.
Remove from heat. Stir in dill and lemon juice. Adjust seasoning.
To serve, ladle soup into bowls and add pasta to bowls (This prevents pasta from absorbing all the broth and expanding in soup). Enjoy!
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.