Ingredients
2tbspextra-virgin olive oil
1medium yellow onion,chopped
1cupcelery,(about 2 long stalks) thinly sliced
1cupcarrots,(2 medium or 4 small carrots) peeled and cut into thin rounds
¼tspsalt,more to taste
½tspground turmeric
½tspcurry powder,(optional)
1bay leaf
1½cupschickpeas,(1 can) cooked, rinsed and drained
8ozspiral pasta
2tbspfresh flat-leaf parsley,chopped, plus extra for garnish
8cupsvegetable broth
freshly ground black pepper,to taste
Preparation
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots, and ¼ teaspoon of salt.
Cook for about 5 to 7 minutes, or until the onions are turning translucent and softening, stirring often.
Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley, and broth.
Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering for about 10 to 20 minutes, or until the pasta is pleasantly tender.
Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary.
Serve while hot, with some extra parsley and pepper on top as garnish. Enjoy!
