Lemon Dill Chickpea Noodle Soup

2 (14 ounces) canned chickpeas, drained
1 tablespoon olive oil1 medium onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
5 cloves of garlic, minced
2 bay leaves
8 cups low-sodium vegetable broth
1/2 teaspoon smoked paprika
1 tablespoon of turmeric
2 vegan chicken bouillon cubes Freshly ground black pepper to taste
1 pound shell pasta, cooked al dente (we like to use @eatbanza pasta for extra protein)⁠
Juice of 1 1/2 to 2 lemons
1/4 cup fresh dill, chopped
1 1/2 to 2 teaspoons salt or to taste

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  • I made this tonight and it was delicious! The lemon and dill really add so much flavor! I will be making this again!

    Ellen Sommers March 12, 2023 1:18 am Reply

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