Adapted from a recipe by Ali Slagle for NYT Cooking
Serves 4 Total Time: 30 minutes
Ingredients:
- ¼ cup extra-virgin olive oil
- 2 medium carrots, cut into ½ inch pieces
- 2 celery stalks, cut into ½ inch pieces
- 1 large yellow onion, finely chopped
- ¼ cup nutritional yeast
- ½ teaspoon dried thyme or 1 bay leaf
- ¼ teaspoon ground turmeric
- ½ cup finely chopped dill or parsley (optional)
- Salt and pepper to taste
- 4 cups of vegetable broth or water
- 2 (15-oz) cans chickpeas, drained and rinsed
- 4 oz angel hair pasta, broken into short pieces
Directions:
- Heat oil in a large pot or Dutch oven over medium. Add the carrots, celery, onion, nutritional yeast, thyme or bay leaf, turmeric, and half of the fresh herbs if using. Season with a pinch of salt and pepper and cook, stirring occasionally, until vegetables are softened and juicy, about 7 to 10 minutes.
- Add 2 cups of water, the broth and chickpeas. Bring to a boil over high heat. Season to taste with salt and pepper; the broth should be very flavorful at this point.
- Add the pasta and cook, stirring occasionally, until tender according to the package instructions. Remove the bay leaf if used and add the remaining fresh herbs if using. Enjoy.