– 3 tbsp. olive oil – 3 large carrots cut into thin, small pieces – 1 medium onion finely chopped3 – 3 large celery stalks sliced thinly – 3 large garlic cloves minced – 10 cups veggie broth – 1 can (15 oz.) cooked chickpeas – 8 oz. pasta spirals (or other kind) – ¼ cup parsley chopped – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste
Sauté the carrots, onions, celery, and garlic in olive oil in a large pot over medium heat until the vegetables are tender and just starting to brown (10-15 minutes).
Now add the veggie broth, bring it to a boil, and then add the chickpeas and pasta (add some salt and pepper if your veggie broth is not fully seasoned).
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