Chickpea Noodle Soup

Extra-virgin olive oil

• 3 sprigs thyme (or 1/2 teaspoon herbs de Provence)
• 1 yellow onion, sliced thinly
• 1 leek, sliced thinly and rinsed of dirt (or skip if you don’t have one)
• 4 garlic cloves, minced

Kosher salt

• 1 cup white wine
• 2 tablespoons white miso (or liquid aminos)
• 2 carrots, peeled (or scrubbed) and diced
• 2 medium parsnips, peeled and diced (or swap in sweet potato)
• 1 medium rutabaga, peeled and diced (or swap in turnips)
• 1 small celeriac head, peeled and diced (or 3 stalks celery, sliced thinly)
• 2 cups (or one 16-ounce can) cooked chickpeas
• 1 1/2 teaspoons red pepper flakes

Zest and juice from 1 lemon

• 10 sprigs parsley, roughly chopped
• 4 ounces pappardelle or fettuccini

1. In a soup pot, heat a glug of olive oil over medium heat. Add the thyme (or herbs de Provence) and briefly fry, 10 to 15 seconds.
2. Add the onion, leek, and garlic, plus a big pinch of salt, and reduce heat to medium-low. Sweat the mixture until soft, about 7 minutes.
3. Add the white wine and reduce by half.
4. Dissolve the miso into 8 cups of water. If it doesn’t blend completely, don’t worry, it will as the soup simmers—this just helps it along.
5. Add the root vegetables, chickpeas, and miso water. Bring to a boil, reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes.
6. Meanwhile, in a small frying pan, lightly toast the red pepper flakes over medium-high heat until fragrant, about 30 seconds.
7. In a separate bowl, combine 1/2 cup of olive oil, the lemon zest, lemon juice, parsley, and a pinch of salt. Add the warm red pepper to the mixture.
8. When the vegetables are tender, taste and adjust the salt as desired. Add the pasta and simmer until tender, 6 to 8 minutes.
9. Divide the soup into 4 bowls and top with a hefty spoonful of the parsley relish.