Chickpea “Noodle” Soup

By vdub

Ingredients

• 2 tsp. oil
• 1 onion, diced
• 2 carrots, diced
• 4 stalks celery, diced
• 6 cloves of garlic, minced
• 1/2-1 jalapeno, minced
• 1 inch ginger, minced
• 1 stalk of rosemary, chopped
• 6 cups vegetable broth
• 1 oz wakame, cut into 1 cm slices
• 2 sprigs fresh thyme, chopped
• 1 sprigs fresh sage, chopped
• 2 sprigs fresh parsley, chopped
• Salt and Pepper, to taste
• 1 (398ml) can Chickpeas, drained and rinsed
• 1 bunch kale, chopped
• 1/2 spaghetti squash, seeds removed

Details

Servings 1
Adapted from myvega.com

Preparation

Step 1

Brush the spaghetti squash halve with 1 tsp. of oil and place on baking sheet skin side up. Bake 30-40 minutes or until you can easily pierce it with a fork.

Heat remaining oil in a large soup pot. Sauté onions, celery and carrots until the onions are transparent.

Add garlic, ginger, rosemary and jalapeno. Sauté for 2 minutes.

Add vegetable broth and wakame. Bring to a boil. Simmer for 20-30 minutes.

Add thyme, sage, parsley and chickpeas. Cook 5 minutes.

Season with salt and pepper. Add kale and spaghetti squash; cook until kale is slightly wilted (less than 5 minutes).

Shake & Go Smoothie