Chickpea Noodle Soup with Spinach

Cook time corrected to reflect all method stages.

• 1 item large onion
• 3 item carrots
• 3 stalk celery
• 3 clove garlic
• 0.75 tsp dried thyme
• 8 cup halal vegetable broth
• 227 g brown rice spaghetti
• 2 cup cooked chickpeas
• 2 cup baby spinach
• 1 tbsp lemon juice
• 0.5 tsp sea salt
• 0.333 cup water for sautéing

1. Cook chopped onion, carrots, celery, garlic and thyme in water for seven to nine minutes, adding water if needed.
2. Add broth and bring to a boil. Break noodles in half and simmer until nearly tender, about twelve minutes or according to packet.
3. Add chickpeas for three minutes, then spinach for a minute. Finish with lemon, salt and pepper to taste.

Adapted from Modern Plant Based Recipe Book, PDF p. 61.