This vegan chickpea noodle soup has a vintage look and feels cozy. It's great for warming up on cold days.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 1 can 15 oz chickpeas, drained and rinsed. 4 cups vegetable broth. 1 cup water. 1 bay leaf. 1 tsp dried thyme. 1/2 tsp smoked paprika. Salt and pepper to taste. 4 oz noodles of your choice such as spaghetti or fettuccine, broken into pieces. 2 cups spinach leaves, chopped. 2 tbsp lemon juice. Fresh parsley, for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook for about 5 minutes, until the onions are soft. After you add the carrots and celery, cook for five more minutes. Bay leaf, thyme, salt, pepper, smoked paprika, and water should all be stirred in. Turn the heat down to low and let it cook for 15 minutes. For about 8 to 10 minutes, or until the noodles are al dente, add them. Put in the spinach and lemon juice. Cook for about two minutes, until the spinach is soft. Take out the bay leaf, taste, and add more salt or pepper if you think it's needed. Serve hot with fresh parsley on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Alain Conny
