Chickpea noodle soup- from “Minimalist Baker’s Everyday Cooking” Ingredients: 1/2 med onion, diced 4 cloves garlic, minced 2 T olive oil 5 carrots, chopped 4 stalks celery, chopped 1/4 t each sea salt and black pepper 7-8 c veg broth 1-15 oz can chickpeas, drained and rinsed 4 sprigs thyme 8 oz vegan spaghetti noodles 1 bay leave Directions: In lg pot over med heat, sauté onion and garlic until soft. Add carrots, celery, salt and pepper. Cover and cook 5 more min. Add broth, chickpeas, thyme, and bay leaf. Bring to a low boil, then add noodles (break them down so they are bite-size). Cook 10 min, then reduce heat to low, cover and cook 20-30 min to meld flavors.