| 12 | 40 | 1899 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 1 |
| 1 medium | Yellow onion |
| 5 clove(s) | Garlic |
| 3 medium | Carrots (large) |
| 4 medium stalk(s) | Celery |
| 1 cup | Chickpeas, raw (15 . 5oz . can) |
| 227 gm | Spaghetti, dry ((1/2 lb)) |
| 4 cup | Vegetable stock/broth, low sodium |
| 4 cup | Water |
| 1/3 cup | Nutritional yeast |
| 1 tsp | Garlic powder |
| 1 tsp | Salt |
| 1/4 tsp | Black pepper |
1. Chop onion and garlic into small pieces and add to pot.
2. Dice celery and carrots into small pieces and add to pot.
3. Sauté in 1 tsp. coconut oil on medium heat until onion and garlic begin to release their aroma and become slightly tender.
4. Add chickpeas, vegetable broth, water, and spices. Cook on medium heat until soup reaches a low boil.
5. Break spaghetti noodles into thirds and add to pot.
6. Continue cooking soup on medium heat until noodles are soft.
7. Enjoy! Serve topped with fresh parsley and fresh ground black pepper. Add a splash of hot sauce or sprinkle of cayenne pepper for a dash of extra heat.
| Grain | 8.7 |
| Meat Alternative | 5.0 |
| Vegetables | 14.8 |
