Chickpea Noodle Soup with Parsley and Lemon

Heat a large pot over medium heat. Add the oil, followed by the onions. Cook for 3-4 minutes, stirring frequently, until the onions are softened.
1 tablespoon olive oil, 1 medium onion
Add the carrots and parsnip. Cook for another 4-5 minutes, stirring occasionally.
2 medium carrots, 1 medium parsnip
Add the garlic, salt, pepper, and cayenne pepper. Stir to coat the vegetables and cook another 30 seconds.
3 cloves garlic, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper
Pour the broth into the pot and add the chickpeas. Cover, then increase the heat and bring the soup to a rolling boil. Once the soup has reached a boil, reduce the heat and simmer, covered, for 15 minutes*.
1.5 litres (6 cups) vegetable broth, 250 grams (½ cups) cooked or canned chickpeas, rinsed
Check the cooking time needed for your pasta and add it partway through the simmering time. Most short pasta types will need 6-7 minutes.
150 grams (1 ½ cups) short pasta
Once the pasta is cooked, the carrots and parsnip should be fork-soft. Remove the soup from the heat and stir in the spinach, parsley, lemon zest, and lemon juice. Taste and season if needed.
50 grams (2 cups) spinach or other greens, A large handful flat-leaf parsley, Zest of a lemon, Juice of a lemon
Serve hot, topped with extra parsley and lemon zest if desired. Leftovers keep for a couple of days (see note below).