0 
0 Ingredients:
• 5 medium carrots, peeled and sliced
into half moons
• 4 stalks celery, sliced
• 1 can chickpeas, drained and rinsed
• 2 Tbsp shallot-infused olive oil (OR: 2
Tbsp oil of choice, 1 tsp onion powder,
1 tsp garlic powder)
• ½ tsp thyme
• ½ tsp dried rosemary
• ½ tsp dried sage
• 2 bay leaves
• ¼ tsp red pepper flakes (optional, adds mild spice)
• 6 cups vegetable broth, unsalted
• 1 (8 oz) box chickpea or lentil pasta (or 8 oz pasta of choice)
• Juice of 1 lemon
• ¼ cup fresh parsley, chopped
• salt and fresh cracked pepper to taste
Instructions:
In your slow cooker, combine the carrots, celery, chickpeas, oil, thyme,
rosemary, sage, bay leaves, red pepper flakes, and broth.
Simmer on high for 3-4 hours or low for 6-8 hours.
When nearly ready to serve, turn slow cooker up to high and add pasta.
Allow pasta to cook until al dente, about 7 to 10 minutes.
Turn off slow cooker and stir in parsley and lemon juice.
Add additional salt and fresh cracked pepper to taste.
Serve with your favorite Gluten-free crackers.
