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30-Minute Chickpea Noodle Soup with Spinach

Forks Over Knives
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cups

Baby spinach

3

Carrots, medium

3

Celery stalks

2 cups

Chickpeas, cooked or canned

3

Garlic cloves

3/4 tsp

Thyme, dried

1

Yellow onion, large

8 cups

Vegetable broth, low-sodium

1 tbsp

Lemon juice

8 oz

Brown rice spaghetti

1 tbsp

Brown rice flour

1

Pepper, Freshly cracked

1 pinch

Red pepper flakes

1/2 tsp

Sea salt