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Chickpeas are a good source of choline, which may help to decrease chronic inflammation associated with lupus. Chickpeas are also a good source of plant-based protein to help build new and healthy cells.
Onions are rich in prebiotics to help feed healthy gut bacteria cells our body needs to perform its best.
Carrots are rich in carotenoids, lutein and lycopene- nutrients that help promote skin, eye and hair health.
Cook Vegetables Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and salt. Cook, stirring often until the onions are translucent and soft, about 5 to 7 minutes.
Add Seasonings & Final Ingredients Add the turmeric and curry powder and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaves, chickpeas, pasta and broth.
Allow Soup to Cook Raise the heat to high and bring the mixture to a simmer, then reduce the heat to medium-low and continue simmering until the pasta is tender, about 10 to 20 minutes.
Season & Serve Remove the pot from heat and season generously with pepper and additional salt if necessary. Enjoy.
Replace the pasta with a gluten-free version.
Look for pre-cut onions at the grocery store to help save time.
Used canned, sliced carrots instead of chopping your own.
Cooking the noodles in the pot with the broth helps to reduce the amount of prep work for this recipe.
Make a double batch and enjoy throughout the week.
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