Instructions
- Heat the oil in a large pot over medium heat, then add the leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the celery and carrots, and cook, stirring often, for 5 more minutes.
- Add the minced garlic and cook until fragrant, then add the chickpeas, bay leaves and Italian herbs, and stir until you can smell the herbs.
- Add the stock, water and lemon peel, then bring to a simmer.
- Add the farfalle and return to a simmer.
- Cook, stirring occasionally, until al dente.
- Take the pot off the heat.
- Ladle about 120 ml of broth into a bowl and whisk it with the miso and nutritional yeast until smooth.
- Stir the miso mixture back into the pot.
- Season to taste with salt and pepper.
- Ladle into bowls, top with parsley and chilli flakes, and serve with lemon wedges.
