quickie chickpea noodle soup
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
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.
One of the best things that comes with warm weather is the ability to cook with the freshest ingredients. There’s nothing better than a really juicy peach straight from the tree, or fragrant basil finally poking its leaves through the ground. (The latter finally happened for us!)
This recipe is all about paying homage to whole ingredients - there are a total of just FIVE in this, but the result is incredibly flavorful and light.