Chickpea and vegetable noodle soup jars
Chicken stock powder
Instant noodles, dry without flavour sachet
Mixed frozen vegetables
2 cup(s), (300g)
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Garlic powder or flakes
Grated parmesan cheese
- Line up two large 1 litre Mason jars. Into each jar, place half the stock powder, noodles, frozen vegetables, chickpeas, oregano and garlic powder. Secure lid and refrigerate.
- When ready to eat, pour 2 cups (500ml) boiling water into each jar and stir well. Stand 3-5 minutes or until noodles are cooked. Sprinkle with parmesan to serve.