 Hi, my name is Lisa, and I'm a vegan, and I'm here with produce wheat sample to show you guys some delicious, easy recipes with produce because it's dope. Truth and vegetables are great. Today I'm making a recipe that's a vegan take on a omnivore classic, chicken noodle soup. But instead of chicken, I'm using chickpeas. In my original recipe, I use a vegan chicken, but to make this more easy, and this is something that I do all the time, I'm using chickpeas instead, so you still have that protein goodness, and it's just easy to refine. In a large stock pot, add a little bit of oil, Ontario onions, carrots, and celery. This is called a mirepoix. This is gonna be the base of the flavor for the soup. So you're gonna stir fry everything until it's a little softened, you might get a little bit of color on the onions, that's how you get all the flavor, and so that'll take about five minutes, depending on how small you cut your vegetables. Next, add your spices. Add poultry seasoning, which is typically vegan, dried parsley, and turmeric. Turmeric is mostly for color. Next, add some water or vegetable broth. Here I've used water, and I have mushroom broth seasoning, but you can use whatever bouillon or soup base that you like. Next, add your canned chickpeas, cover and bring to a boil, and then lower down to a simmer. Cook for about 15 to 20 minutes until your vegetables are totally softened. Next, add your cooked noodles. We used facility pasta here, but you can use linguine, fettuccine, whatever kind of noodles you like. So this chickpea noodle soup is perfect for cozying up during sweater weather. It is super tasty, it's hearty, and it's super simple to make. If you want the full recipe, it's linked down below, and it's also on producemadesimple.com today. For more easy recipes, please like, comment, and subscribe, and we'll see you in the next video. Bye. Oh yeah. That's the stuff. Oh, shall I break crackers into it? Sure. Perfect for sweater weather.