chickpea noodle soup

Chickpea Noodle Soup

serves 6 (can easily be halved)

8-10 c water (I use 8 c, but like the last few bowls to be just noodles/chickpeas)

2 T olive oil

1 T salt

1/2 t garlic powder

1 lb pasta (I use thin spaghetti, broken in half)

2 15.5-oz cans chickpeas, drained and rinsed

black pepper, to taste

In a large pot, bring water to a boil, over high heat. Add olive oil, salt, garlic powder, and pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.