Chickpea Noodle Soup

This vegetarian alternative to chicken noodle soup loses the meat but keeps all of the soothing loveliness of the original.

6 oz. egg noodles
2 carrots, sliced into coins
2 stalks celery, sliced
1 onion, chopped
4 cloves garlic, minced
1 (15 oz.) can chickpeas, drained and rinsed
1 teaspoon salt
½ teaspoon pepper
½ teaspoon curry powder
8 cups vegetable broth
salt, pepper, and parsley to taste

View the full recipe at Courtney’s Cookbook →