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1 can chickpeas, rinsed, white films removed (you can do this by rubbing the chickpeas with a clean dishtowel)
warm water and boiling water, to cover
turmeric, to taste
salt, to taste
pepper, to taste
1 carrot, sliced
2 potatoes, diced
1 tomato, diced
1/2 cup chopped, cleaned cilantro
3 tablespoons (parve) chicken soup powder
1/2 cup thin egg noodles
Add the chickpeas to a pot. Add warm water to cover, along with turmeric, salt, and pepper. Cook on low heat.
Add carrots, potatoes, tomato, and cilantro. Add boiling water to cover the vegetables. Return the soup to a boil, then lower the heat, add chicken soup powder, and simmer until everything is softened.
Meanwhile, toast the noodles in a dry frying pan. Set aside.
Blend the soup with an immersion blender – but not completely. Add noodles to the soup and let cook for a few minutes.
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