What a great idea. Thanks Frances!
1 TBS vegetable oil
1 large onion, chopped
3 carrots, chopped
3-4 celery stalks with leaves, chopped
4-6 large cloves of garlic, minced
1 vegan “chicken-flavored” bouillon cube
1 vegetable bouillon cube
1 tsp dried oregano
½ tsp dried dill
1 TBS fresh parsley, chopped or 1 tsp. dried
6-8 cups water
Kosher salt and pepper to taste
2-15 oz. cans chickpeas, rinsed and drained
8 oz. gluten-free spaghetti
Heat the oil in a large soup pot over medium heat. Add the onions and saute for 4 minutes until they are softened. Add the carrots, celery and garlic. Saute’ for 5 minutes until the vegetables just start to become tender. Throw in the bouillon cubes and break them up with a wooden spoon. Mix in the herbs.
Peace in the Kitchen!