Chickpea Lemon and Basil Pasta Soup

Serves 6

·         1 tbsp coconut oil

·         1 red onion, diced

·         2 cloves garlic, minced

·         2 carrots, diced

·         1 can chickpeas, drained and rinsed

·         1 can chopped tomatoes

·         2 whole tomatoes, chopped

·         3-4 cups of water

·         1 cup dried pasta- shells or macaroni

·         Salt and pepper to taste

·         Juice from two lemons

·         1 cup loosely packed basil, torn

- Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes

- Add carrots, chickpeas, tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and cook for 30 minutes or until carrots are tender

- Add a touch more salt, if needed, then the pepper, lemon juice and basil