chickpea noodle soup

Soup // Mains // 4-6 servings

Splash of oil

1 heaped teaspoon minced garlic (Jarred)

1 cup thinly sliced celery (about 2 long stalks)

1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small)

¼ teaspoon salt, more to taste

½ teaspoon ground turmeric

½ teaspoon curry powder

1 bay leaf

1 can (~400g) chickpeas, drained and rinsed

100g spiral pasta (chickpea pasta, or normal pasta)

1 teaspoon dried parsley

6 cups vegetable broth

Warm oil in a large pot over medium heat. Once the oil is shimmering, add garlic, celery, carrots and ¼ teaspoon salt. Cook, stirring often for about 5 minutes.

Add turmeric and curry powder, stir constantly for about 30 seconds to wake up their flavours. Add the bay leaf, chickpeas, pasta, parsley and broth.

Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.

Remove the pot from the heat and add more salt, to taste, if necessary.

Once cool, store the soup in the refrigerator, covered, for up to 5 days.