Chickpea Noodle Soup

Scaled for 6 portions · 5 steps

2 tbspextra-virgin olive oil1medium yellow onion, chopped1 cupthinly sliced celery (about 2 long stalks)1 cupcarrots, peeled and cut into thin rounds (2 medium or 4 small)0.25 tspsalt, more to taste0.5 tspground turmeric0.5 tspcurry powder (optional)1bay leaf1can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas225 gspiral pasta*2 tbspchopped fresh flat-leaf parsley, plus extra for garnish2quarts (8 cups/64 ounces) vegetable broth—Freshly ground black pepper, to taste

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Cook Chickpea Noodle Soup · Cookbook