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.
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.
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.
To serve, garnish with more black pepper, parsley, lemon juice, and cashew parmesan. Enjoy with some bread or crackers!
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