Golden Chickpea Noodle Soup
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 small onion diced
- 2 stalks celery chopped small
- 4 rainbow carrots peeled and diced
- 2 sweet potatoes peeled and cut in rounds
- 1 golden beet peeled and chopped
- 1 parsnip peeled and chopped
- 1 cup butternut squash cubed
- 1 cup kabocha squash peeled and chopped
- 1 parsnip peeled and chopped
- 2 cans chickpeas drained
- 2 tbsp turmeric
- 1 tbsp smoked paprika
- 1 large ginger root about the size of two fingers cut in half
- 1 tsp salt
- 3 tbsp chopped cilantro
- 8 cups Water
- Black pepper to taste
- 1 pound shell pasta
Preparation
In a large pot heat the oil over medium heat and cook the onions and garlic until fragrant and browning 3-4 minutes
Add the celery, carrots, parsnips and beets and cook for 5 minutes
Add butternut squash, kabocha and sweet potato and cook 5 more minutes stirring often
Add the water, chickpeas, salt, turmeric, smoked paprika and ginger. Bring to a rolling boil and then turn to a simmer
Simmer until all veggies are fork tender. Taste for salt and adjust to your preferences.
Cook pasta separate and add to bowls when serving. Do not add pasta to soup when storing as the pasta will blow up and have an unpleasant texture.
Garnish with cilantro and black pepper.
