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This soup is a perfect nutritional boost for anytime, but especially during this time of seasonal change — great for welcoming spring, and the “colds” that sometimes come with it. Full of vegetables with vitamins, pasta as a grain choice, and chickpeas for protein, this soup covers all you need for a wholesome & healthy meal.

Serves: 5-7 People | Cook Time: 65-75 Minutes 

Ingredients: 

• 1 cup chickpeas 
• 1 medium onion 
• 1-2 cups carrots, chopped to bite size 
• 1-2 cups broccoli, chopped to bite size 
• 2 cups bell peppers of 2 different colors 
• 1 cup mushrooms 
• 1 cup snow peas 
• 1 tsp. turmeric 
• ½ tsp. Fresh cumin, crushed 
• 5 garlic cloves, crushed or finely chopped 
• 2 tsp. dried chili flakes 
• 2 cups dried pasta 
• Salt, to taste 
• 2 Tbsp. pure coconut cooking oil 

Instructions: 

1. Add 3 cups of water and chickpeas to your MEC large pot. Cover lid. Start heat on low, then increase heat to medium-low after 5 minutes. Cook chickpeas for an additional 35 minutes if chickpeas are pre-soaked, 45 minutes if not pre-soaked. Soaking chickpeas in water for an hour before cooking is optional and can reduce cook time by 5-10 minutes. 
2. Next, add your chopped vegetables (onion, carrots, broccoli, bell peppers, mushrooms, & snow peas), then add the spices (turmeric, cumin, garlic, & dried chili flakes). Stir all spices into the pot with the veggies. Cover and cook for 10 minutes on the same heat setting. 
3. Then add the pasta with 3 cups of water. Stir, then add salt, to taste. Cover and cook for 15 minutes on low. Check the pasta for softness and the chickpeas for doneness. 
4. Turn the stove off. Add pure coconut cooking oil. Let the pot rest with the lid on for 10 minutes to allow the ingredients to “come together”. Serve & enjoy!