Lemon Chick pea soup

2 onions, chopped
3 stalks of celery, chopped
1 sweet red pepper, chopped
6 cups veggie boullion
1 t. tumeric
1 t. ground coriander
1/2 t. cinnamon
1/4 t. cayenne
1 potato, chopped
2 carrots, chopped
1 can (28-oz.) tomatoes, chopped
1 zucchini, chopped
1 cup cooked noodles, any kind
1 can chickpeas,drained, or 2 c. cooked chickpeas
1/4 c. lemon juice
1/4 c. Italian parsley, chopped
2 T. mint leaves, chopped
Freshly ground black pepper
 
Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil
in a large pot. Simmer about 10 minutes to soften the veggies. Add
the remaining boullion, spices, potato, carrots, and tomatoes; simmer
20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice,
and cook 5 minutes. Garnish with parsley, mint and pepper before
serving.

 6-8 servings.