Small bowl of silky noodles, chickpeas, carrots, onion, garlic and dill in a lemon-bright vegetable broth; no celery, mushrooms or zucchini.
By james
Servings
2
1 tbsp Olive oil
0.5 piece Yellow onion, diced
2 piece Carrots, peeled and sliced into thin rounds
3 clove Garlic, minced
0.5 tsp Dried thyme
0.25 tsp Ground turmeric
3 cup Vegetable broth
1 cup Water
1 cup Canned chickpeas, drained and rinsed
2 oz Egg noodles (or wide flat noodles, vegetarian)
2 tbsp Lemon juice
3 tbsp Fresh dill, chopped
0.5 tsp Salt
0.25 tsp Black pepper
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Build the Broth
1. Warm the olive oil in a medium pot over medium heat. Add the onion and carrots and cook, stirring occasionally, for 5 to 6 minutes until the onion is soft and translucent.
1 tbsp Olive oil,
0.5 piece Yellow onion, diced,
2 piece Carrots, peeled and sliced into thin rounds
2. Stir in the garlic, dried thyme and turmeric and cook for 30 seconds until fragrant. Pour in the vegetable broth and water, add the chickpeas, salt and black pepper, and bring to a boil.
3 clove Garlic, minced,
0.5 tsp Dried thyme,
0.2 tsp Ground turmeric,
3 cup Vegetable broth,
1 cup Water,
1 cup Canned chickpeas, drained and rinsed,
0.5 tsp Salt,
0.2 tsp Black pepper
3. Reduce the heat to a gentle simmer and cook, partially covered, for 10 minutes until the carrots are nearly tender.
Cook the Noodles
4. Add the egg noodles and simmer for 5 to 7 minutes, or according to package directions, until silky and tender.
2 oz Egg noodles (or wide flat noodles, vegetarian)
Finish and Serve
5. Remove the pot from the heat and stir in the lemon juice and most of the dill. Taste and adjust the salt and pepper, then ladle into small bowls and top with the remaining dill.
By james
