2canschickpeasdrained and rinsed well. Allow to drain completely.
Instructions
Heat your chosen oil in a Dutch oven over a medium flame.
Once hot, add your onion and carrots and allow to cook for about 8 minutes, stirring often.
Add the lemon rind.
Add the garlic and stir often allowing to cook for 4-6 minutes. Keep a watchful eye not allowing to burn.
Add the veggie paste and stir to combine.
Then add your water and lemon juice. If you chose to use veggie stock omit the paste and water step. Simply just add your stock instead.
Add your seasonings.
Then add your chickpeas. Stir and bring to a boil.
Once boiling, I turn down to the lowest heat setting and cover. Allow to simmer for at least 1 hour or all afternoon if you wish.
Randomly check on the liquid level if simmering all afternoon. If you need to, add more stock or water. Stir.
Prior to serving, add the spinach and allow to wilt.Remove the bay leaf prior to serving.
Prepare your noodles and drain. I place the noodles in a container and add a drizzle of oil and toss again. This will prevent the noodles from sticking. I store the noodles separately and add to a bowl when serving (topping with the soup). The hot soup will quickly heat the noodles.