Chickpea noodle soup

Ingre­di­ents for 2–3 ser­vings:

• 1 1/2 diced onions
• 120g diced carrots
• 2 stalks (not bun­ches) of diced celery
• 330 g coo­ked Chick­peas (drai­ned weight)
• 2 liters of water or Vege­ta­ble broth or Heal­ing broth
• 1/2 tbsp Oni­on powder
• 1 teas­poon Gar­lic powder
• 1/2 tsp ground turm­e­ric
• 1 tsp dried Pars­ley
• 1 tsp dried ore­ga­no
• 240g Rice nood­les, e.g. Fussili
• 10 g chop­ped fresh parsley
• sea-salt, to tas­te (optio­nal)

Pre­pa­ra­ti­on:

Place a lar­ge non­stick pot (pre­fer­a­b­ly a cera­mic pot) over medi­um-high heat. Add oni­on, car­rot and cele­ry and cook until oni­on is soft, 5–7 minu­tes. Add a litt­le water if the vege­ta­bles stick to the pot.

Add water or vege­ta­ble broth, oni­on pow­der, gar­lic pow­der, turm­e­ric, dried pars­ley, dried ore­ga­no, chick­peas and pas­ta. Bring the soup to a boil and sim­mer for 13–18 minu­tes, until the nood­les and vege­ta­bles are ten­der. Stir in the chop­ped pars­ley and sea­son with sea salt (if using).

Bon appe­tit!

source

Pho­tos: Maar­ja Urb