Beany Soup Extra

I experimented even more with the beany noodle soups after staring at some bean sprouts and broccoli that needed to be used up. After scanning one of my Asian cookbooks and not coming up with anything that sounded promising with the ingredients I had on hand, I remembered the old mantra, things that taste good, taste good together. So, broccoli and bean sprouts are both enhanced with garlic and lemon, as is the chick pea noodle soup. So...why not mix the lot?

I started by sauteeing a shallot, then added about 1 1/2 cups chopped broccoli. Tossed in some minced garlic and the chick peas, sauteed a little longer, then added the chicken broth. In place of cayenne and paprika, I added sirachia and cumin. Bring to a boil, add the noodles (or cook noodles separately, it's easier to make sure you have the right ratio of noodle to broth). Before serving add a handful of bean sprouts to each steaming bowl. Or, if you're like me and taking it to work the next day for lunch, add the bean sprouts just before turning off the burner, letting them cook in the hot broth.