Chickpea, Lemon and Basil Pasta Soup…

• YIELD: 6 Servings
• PREP: 5 mins
• COOK: 35 mins
• READY IN: 40 mins

Ingredients

• 1 Tbsp coconut oil
• 1 Large Red Onion diced
• 2 garlic cloves Minced
• 2 carrots diced
• 1 Can of Organic Chickpeas rinsed and drained
• 1 400 g Can of Crushed Tomatoes
• 2 Large Tomatoes Diced
• 3-4 cups filtered water
• 1 cup dry pasta- shells or macaroni
• Salt and Pepper to Taste
• juice from 2 lemons
• 1 cup Loosely Packed Basil

Instructions

1. Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes, until cooked and fragrant
2. Add carrots, chickpeas, canned and fresh tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and cook for 30 minutes or until carrots are tender
3. Add a touch more salt, if needed, then the pepper, lemon juice and torn basil
4. Serve immediately *Will last in the fridge for 4-5 days, and may freeze for up to one month

• COURSE: Soup
• SKILL LEVEL: Beginner