Turmeric Ginger Chickpea Noodle Soup – Hannah Romanowsky

Ingredients

• 3 tbsp olive oil, divided
• 1 yellow onion, diced (~1 1/2 cups) cone #3
• 3 cloves minced garlic cone #1
• 1 tbsp freshly grated turmeric cone #1
• 2 tsp freshly grated ginger cone #1
• 8 cups (64oz) vegetable broth
• 2 tbsp freshly squeezed lemon juice
• 1/2-3/4 tsp salt
• 1/4-1/2 tsp ground black pepper
• 1 cup thinly sliced celery
• 1 red bell pepper, finely diced
• 1 large carrot, finely diced cone #3
• 28 oz (2 cans) chickpeas, drained and rinsed
• 4 oz spaghetti noodles (or another pasta variety)
• 4 cups finely chopped swiss chard or lacinato kale
• 1/4 cup chopped fresh parsley
• For garnish: thinly sliced scallions