Chickpea Noodle Soup: Vegan Comfort Food #veggies #vegetables

Chickpea noodle soup is snappy and simple veggie lover comfort sustenance at its best. Try not to timid far from carmelizing the vegetables in the second step. It includes a great deal of flavor. What's more, try to utilize a great vegetable juices.

Chickpea noodle soup is vegetarian comfort sustenance without a trace of issue. It's brisk and simple and fulfilling, and I very suggest it.

I couldn't explain to you precisely why my NJ indoor regulator has been drifting in the mid-20s — and I don't mean Celsius — for this past mid-March week. (I hear spring should begin in three days, ahem.) But I can let you know precisely what might make a decent supper meanwhile. Any theories?

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INGREDIENTS

2 tablespoons olive oil
1 large yellow onion, diced
3 large carrots, diced
3 stalks celery, diced
5 garlic cloves, minced
12 cups good vegetable broth (see note)
2 teaspoons dried herbes de Provence or thyme
3 dried bay leaves
Plenty of freshly ground black pepper
12 ounces wide noodles
2 15.5 cans chickpeas, drained and rinsed
1/2 cup chopped fresh parsley
1 tablespoon fresh lemon juice

DIRECTIONS

In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender.
Stir in garlic and cook for a minute more.
Add broth, herbes de Provence or thyme, bay leaves, and pepper (along with a teaspoon of fine sea salt if the broth and chickpeas are unsalted) and bring to a boil, then simmer, covered, for 10 minutes.
While broth simmers, bring a pot of well salted water to a boil and cook noodles to al dente according to package directions. Drain and toss with a little bit of oil to prevent sticking.
Off the heat, stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to individual bowls right before serving.

For more detail : bit.ly/2nOfw48

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