chickpea-magazine:

Our spring issue is out now! Get ready for warmer days with our articles on tea parties (not the political kind), garden prep, eating whole grains, creating vegan marshmallows, DIY body scrubs, gluten-free cakes, lots of book reviews, and much much more.

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Hope you like it as much as we liked making it! :)

finally done with this! our favorite, FAVorite recipes in this were the chamomile cookies, the vegan crumpets, and the brussels & avocado spring rolls. so good.

quickie chickpea noodle soup

ingredients
1 small yellow onion
1 stalk celery
2 handfuls brown button mushrooms
1 small carrot
1 pinch each fresh sage, rosemary, and parsley
1 can chickpeas, drained and rinsed
1 tsp coconut oil
1 vegetable bouillion cube
1 tsp onion powder
1-2 cups rice noodles
salt to taste

instructions
1. mince the vegetables and the fresh herbs and put them in a pot on medium-low heat with the coconut oil. i just added them in one at a time as i minced them, stirring after adding each one.

2. add in the chickpeas and stir, then let cook down for about five minutes. pour in 6 cups water and add in the bouillion & onion powder. let cook on low for 10-15 minutes.

3. add in the rice noodles and let cook for five more minutes, or until softened. these are super cheap and are quick to cook, you can usually find them in the international aisle or in an asian grocery store. if you can’t find them, unflavored ramen or angelhair pasta will also work.

4. add salt to taste and eat hot. this serves four-six and makes good leftovers.