Chickpea Noodle Soup
2 T oil or butter
1 large onion, diced
4 large carrots, peeled and diced
2-3 large stalks celery, sliced (some leaves ok)
radishes and/or zucchini (optional)
1 t EACH, dried: thyme, basil and oregano (or substitute 1 1/2 t curry powder and 1/2 t turmeric and add 1/4 c cream at end for an Indian flavor)*
2 cans or 2-3 c chickpeas, drained and rinsed
6 oz (1.5 c) rotini or egg noodles
10 c water
3 t vegetable base
1/4 c fresh chopped parsley or cilantro
1 t salt
3/4 t pepper
juice of a lemon or lime
Saute onions, carrots, celery, and dried herbs in oil over medium heat until they start to soften (5+ min). Add other vegetables (if used), chickpeas, pasta, spices, liquids. Bring to boil then simmer for 7-10 min until pasta is done. Add parsley, salt, lemon juice, cream (if used), and pepper. Serve with green salad, bread and butter. Serves 10.
* OR add cardamon, ginger, garlic per the curry vegetable soup recipe here ( https://holycowvegan.net/easy-vegetable-curry/ ) or just use that recipe with cream or yogurt instead of coconut milk (substitute an equal amount of regular yogurt or cream diluted with water [14 oz coconut milk = 1 c heavy cream + 2/3 c water])