Ingredients for 3 servings
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
3 stalks celery, chopped
2 carrots, chopped
2 sprigs thyme
1 teaspoon ground coriander
1 teaspoon Italian seasoning
1/4 teaspoon ground turmeric
1 teaspoon nutritional yeast flakes, (optional)
1 14-ounce can of chickpeas, drained
4 cups water, or vegetable broth (I used water)
1/4 cup coconut milk
4 ounces gluten-free pasta, (I used Tinkyada Rice Pasta)
2 tablespoons fresh parsley chopped
Read the Instructions here