Chickpea Noodle Soup

Ingredients:  (Use organic wherever possible)

  • 2 tsp. oil   (I used coconut oil)
  • 1 onion, diced
  • 2 carrots, diced
  • 4 stalks celery, diced
  • 6 cloves of garlic, minced
  • ½-1 jalapeno, minced
  • 1 inch ginger, minced
  • 1 stalk of rosemary, chopped
  • 6 cups vegetable broth (I did half water half broth)
  • 1 oz wakame, cut into 1 cm slices  (I used arame noodles, then you don’t have to cut into slices) (can buy at health food store)
  • 2 sprigs fresh thyme, chopped
  • 1 sprigs fresh sage, chopped
  • 2 sprigs fresh parsley, chopped
  • Salt and Pepper, to taste
  • 1 (398ml) can Chickpeas, drained and rinsed
  • 1 bunch kale, chopped
  • ½ spaghetti squash, seeds removed

Instructions

Brush the spaghetti squash halve with 1 tsp. of oil and place on baking sheet skin side up. Bake 30-40 minutes or until you can easily pierce it with a fork.
Using a fork pull out of the “noodles” from squash. Set aside. Discard skin.
Heat remaining oil in a large soup pot. Sauté onions, celery and carrots until the onions are transparent.
Add garlic, ginger, rosemary and jalapeno. Sauté for 2 minutes.
Add vegetable broth and wakame. Bring to a boil. Simmer for 20-30 minutes.
Add thyme, sage, parsley and chickpeas. Cook 5 minutes.
Season with salt and pepper. Add kale and spaghetti squash; cook until kale is slightly wilted (less than 5 minutes).
Adjust seasoning and serve.