An incredible vegan version of Chicken Noodle Soup. Cooking the pasta in the chickpea noodle soup will yield a velvety, substantial broth, but for a leftover-friendly version, boil the noodles separately so they don’t bloat in the broth over time. Ingredients 2 tbsp. extra-virgin olive oil 1 small yellow onion, chopped 1 shallot, chopped 2 stalks celery, chopped 2 carrots, sliced ¼-inch thick Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 (15.5-ounce) can chickpeas, drained and rinsed…