3 garlic cloves, minced
2 leeks, sliced (or 1 small to medium onion)
4 cups broth (I used chicken broth, so vegans can use vegetarian broth)
1 tsp dried dill
1/2 tsp thyme
1 can cooked chickpeas
2 cups thin egg noodles
1 small pack frozen veggies of your choice
salt and pepper to taste
1 In a small soup pot, saute leeks and garlic until softened.
2 Boil another small pot with water and cook the egg noodles.
3 Add broth, dill, thyme and chickpeas, bring to a boil. Add frozen veggies and simmer.
4 Simmer soup until veggies are tender. Serve with plenty of noodles.