Vegan & gluten-free
Recipe from garlic-head.com
Add oil to a pot over medium. Add chopped onion & salt; sauté for 5 minutes. Add celery & carrots and cook a few minutes. Add garlic, black pepper, turmeric, curry powder, & bay leaf. Cook 30 seconds.
01
Pour in drained chickpeas, pasta, parsley, & broth. Taste and maybe add a pinch more salt. Bring to a boil, reduce heat, and let cook 10 minutes.
02
Stir in kale, letting it cook for 1 minute or so to wilt. Juice 1/2 of a lemon to brighten things up. Remove from heat.
03
To serve, garnish with more black pepper, parsley, lemon juice, and cashew parmesan. Enjoy with some bread or crackers!
04
Easy Vegan Pantry Chili
20-Minute Peanut Noodle Soup