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Export 8 ingredients for grocery delivery
Step 1
In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
Step 2
Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.
Step 3
Finally, stir in the chopped parsley, and season with salt and pepper to taste.
Step 4
Ladle into individual bowls and serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me! Add a little more fresh parsley to garnish.
Step 5
This soup is perfect with homemade Artisan Bread or Vegan Naan for dipping!
Step 6
Serves 4 generously, or 8 smaller portions.
Step 7
Leftovers can be stored in the refrigerator for up to 5 – 6 days. It’s also freezer friendly and can be kept for up to 2 – 3 months in the freezer.
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