Chickpea Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 cup chopped or 101g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Salt

  Table

  ¼ tsp or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry powder

  Spices

  ½ tsp or 1g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Parsley

  Raw

  4 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm the olive oil in a large Dutch oven over medium heat. Add the onion, celery, carrots, and a pinch of salt; cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, 5 to 7 minutes.
2. Stir in the turmeric and curry powder until fragrant, about 30 seconds. Add the bay leaf, chickpeas, pasta, broth, and half of the parsley.
3. Bring to a gentle boil over high heat, then reduce to medium-low and simmer until the pasta is tender, 10 to 20 minutes, stirring occasionally to prevent sticking.
4. Remove from heat and discard the bay leaf. Season with black pepper and additional salt to taste.
5. Ladle into bowls and garnish with the remaining parsley and a final crack of pepper. Serve hot.