← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Olive oil
• 1 Onion, diced
• 3 Carrot, sliced into thin rounds
• 3 celery sticks, diced
• 3 cloves Garlic, minced
• 4 sprigs Thyme
• 1 Bay leaves
• 1.5 l vegetable stock
• 1 can chickpeas (400 g can), drained and rinsed
• 120 g small pasta (fusilli, ditalini or broken spaghetti)
• 1 tbsp Nutritional yeast flakes
• 1 Lemon, juiced
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 8–10 min, until the onion is soft and the veg are starting to sweeten.
2. Stir in the garlic for 1 minute, then add the thyme, bay leaf, stock and chickpeas. Bring to the boil, then simmer for 10 min.
3. Add the pasta and simmer for 8–10 min, stirring now and then, until tender. Add a splash of water if it gets too thick, as the pasta drinks up the broth.
4. Fish out the thyme stalks and bay leaf. Stir in the nutritional yeast and lemon juice, season well and serve scattered with parsley.

Tips

• Use gluten-free pasta to make it gluten-free.
• If you're making it ahead, cook the pasta separately and add it to each bowl so it doesn't go soft.

Sources

Written in our own words after cross-checking these recipes:

The Full Helping Minimalist Baker