2 T oil or butter
1 large onion, diced
4 large carrots, peeled and diced
2-3 large stalks celery, sliced (some leaves ok)
1 t EACH dried (thyme), basil and oregano (of substitute 1 t curry powder and 1 t turmeric for an Indian flavor)
2 cans or 2-3 c chickpeas, drained and rinsed
8 ounces (2 c) rotini or egg noodles
12 cups water or vegetable broth (or combo)
1/4 cup fresh chopped parsley or cilantro
3/4-1 t salt
1/2-1 t pepper
lemon wedges to serve (or 1 T lemon juice added at end)
Saute onions, carrots, celery, and dried herbs in oil over medium heat until they start to soften (5+ min). Add chickpease, pasta, liquids. Bring to boil then simmer for 7 min or until pasta is al dente. Add parsely, salt, and pepper. Serve with lemon wedges, green salad, bread and butter. Serves 10.
