Miso Ginger Lemon Chickpea Noodle Soup

1. Bring a small pot of water to a boil for your pasta.
2. Heat olive oil in a large pot over medium heat. Add shallot, garlic and ginger and fry for 3-5 minutes.
3. Add chickpeas and vegetable stock, stir and bring to a simmer. Simmer for 10 minutes.
4. Add a large pinch of salt and pasta to the now boiling pot of water and cook until al dente.
5. Pull soup off the heat and stir in miso paste through a mesh sieve to make sure it all dissolves, along with the lemon juice.
6. Ladle soup over pasta. Top with a sprinkle of chopped parsley and serve.