Roasted Vegetable Hot Pot with Buckwheat Noodles

Ingredients

• 2  bay leaves 
• 15 ounce garbanzo beans rinsed drained canned
• 2 cups cauliflower florets 
• 3 cups chicken broth 
• 8.8 ounce soba noodles cooked
• 0.5  eggplant peeled cut into 1-inch chunks
• 2 tablespoons cilantro leaves fresh plus more for garnish chopped
• 2 tablespoons parsley fresh chopped
• 4  spring onion thinly sliced
• 2 teaspoons ground cumin 
• 2 tablespoons olive oil 
• 1 cup orange juice 
• 1 tablespoon orange zest grated
• 6 servings pepper freshly ground to taste
• 1  bell pepper red cut into 1-inch chunks
• 6 servings sea salt to taste
• 2  zucchini cut into 1-inch chunks

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. Toss first 4 ingredients in a bowl with olive oil and cumin to coat.
3. Spread vegetables evenly on a lightly greased rimmed baking sheet, and season with salt and pepper.
4. Bake for 20 to 25 minutes or until vegetables are tender and golden brown around edges.
5. Place broth and next 4 ingredients in a large saucepan, and bring to a low boil.
6. Add chickpeas, salt, and pepper, and simmer 2 to 3 minutes.
7. Add roasted vegetables, parsley, and 2 tablespoons chopped cilantro; stir to mix. Discard bay leaves.
8. Serve warm in large bowls; top with noodles and cilantro leaves, if desired.