Grandma Pat's Soup

Had a great time visiting all my relatives in Oklahoma this summer. My Grandma Pat made this delicious soup that I had to share. Enjoy!!!

Spicy Chickpea and Tomato Soup with Noodles

2 to 3 tbsp olive oil
1 onion, finely diced
pinch of saffron threads
1 1/2 tsp paprika
1 tsp toasted ground cumin seeds
1/2 tsp ground ginger
1/2 tsp ground turmeric
2 carrots, sliced
1 celerey rib, diced
1 heaping cup diced peeled winter squash, such as butternut
2 tbsp each, chopped parsley and cilantro
one 28 ounce can organic diced tomatoes with juice
one 15 1/2 ounce can chickpeas, organic
1 cup cooked lentils
sea salt and ground pepper
1 cup skinny egg noodles, boiled in salt water until tender, then drained

Heat the oil in a wide soup pot, then add the onion, saffron, and spices. Give a stir, then cook over medium heat while you dice the vegetables, stirring the onion now and then. Add the vegetables with half the parsley and cilantro. Cook slowly until the onion is soft, another 12 to 15 minutes.

Add the tomatoes and their juices, the chickpeas and their juices, the lentils, plus enough water to give the soup the texture you like--another 2 to 3 cups. Simmer until the carrots are cooked through, about 20 minutes. Taste for salt and season with plenty of pepper.

Stir in the cooked noodles, garnish with the remaining chopped parsley and cilantro, and add a few drops of olive oil to each bowl.