Hello and happy St. Paddy’s Day to you. If you’re looking for
a tasty vegetarian spin on Irish food, hop on over here to
one of my favorite recipes. But if you’re here for simple comfort food that’s
ready in a flash, read on. Quick, healthy comfort food is some of the best food
there is. I doubt you’d find a lot of disagreement there. Yet vegan comfort
food can get complicated. A million ingredients. A zillion steps. Comforting
food shouldn’t come with a harrowing process.
I couldn’t tell you exactly why my NJ thermostat has
been hovering in the mid-20s — and I don’t mean Celsius — for this past
mid-March week. (I hear spring is supposed to start in three days, ahem.) But
I can tell you exactly what would make a good dinner in the meantime.
Any guesses?
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 5 garlic cloves, minced
- 12 cups good vegetable broth (see note)
- 2 teaspoons dried herbes de Provence or thyme
- 3 dried bay leaves
- Plenty of freshly ground black pepper
- 12 ounces wide noodles
- 2 15.5 cans chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
- Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender.
- Stir in garlic and cook for a minute more.
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full recipe : umamigirl.com
