Bloom the dried rosemary and ground turmeric in olive oil for 30 seconds before adding vegetables to unlock their essential oils and deepen their flavor complexity.

Cook your pasta in salted water separately and add it to the soup at the end to prevent it from becoming mushy and absorbing excess broth, keeping it perfectly al dente.

Cut celery, carrots, and onions into similarly-sized pieces so they cook evenly and create a cohesive texture throughout the soup in about 10-12 minutes.

Save half your fresh parsley to sprinkle on top just before serving; this preserves its vibrant color, fresh taste, and aromatic brightness that get lost if cooked too long.

Add lemon juice in the final 2 minutes of cooking to brighten the broth and balance the earthiness of chickpeas and turmeric without losing its acidic punch to heat.