30-Minute Vegan Chickpea Noodle Soup with Spinach Recipe - Forks Over Knives

Ingredients

• 1 large yellow onion, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• ¾ teaspoon dried thyme
• Pinch of red pepper flakes (more if you like spice)
• 1 tablespoon brown rice flour
• 8 cups low-sodium vegetable broth
• 8 ounces uncooked brown rice spaghetti (½ pound)
• 2 cups cooked or canned chickpeas (drained)
• 2 cups baby spinach
• 1 tablespoon lemon juice
• ½–¾ teaspoon sea salt
• Freshly cracked pepper