North African Chickpea Soup

• 1 tablespoon canola oil or grapeseed
• 3 cloves garlic minced
• 1 onion small, diced small
• 1 stalk celery or one leek, finely chopped
• 14 ounces chickpeas garbanzo beans, drained and rinsed
• 3 tablespoons tomato paste or ketchup, yep, ketchup works great!
• 2 tablespoons harissa paste add depending on the amount of heat you can handle
• 1 liter water chicken broth, vegetable broth
• 1 package fresh pasta or a large handful of rice noodles softened in hot
• 1/2 package fresh spinach leaves or a few good handfuls
• red wine vinegar
• lemon juice

1. In a large soup pot add the oil, onions and celery. Cook over medium low heat until translucent. Add the garlic and saute until fragrant. Add the tomato paste and harissa. Cook a minute then add the water or stock slowly while stirring to combine the flavor paste in the pot with the liquids. Throw in the chickpeas and bring to a boil. As soon as it reaches a boil, reduce heat to a simmer.
2. Add the pasta and cook according to the package directions. My suggestion is that if you are using fresh pasta, give it a rinse under tap water to remove the starch before adding it to the soup. It might make the broth cloudy. If using rice noodles add them right before serving to prevent overcooked mushy noodles. To "cook" rice noodles place them in a shallow dish and cover with hot water for 10-15 minutes to soften.

canola oil, garlic, onion, celery, chickpeas garbanzo beans, tomato paste, depending, chicken broth, fresh pasta, fresh spinach leaves, red wine vinegar, lemon juice

Taken from www.yummly.com/recipe/North-African-Chickpea-Soup-1667580 (may not work)