In a small pot bring the stock to the boil. Add the carrots, celery and chickpeas then cook for 8 minutes. Add the basil, kale and spaghetti then stir together and drop in the green tea bag. Cook for 5 minutes or until the noodles are cooked. Remove the tea bag, season the soup with black pepper and set aside to cool down a bit whilst you prep the tortilla.
Spray the tortilla with a light coating of coconut oil (or just brush some vegetable oil over the surface). Rub the cut side of the garlic clove over the tortilla and sprinkle with a pinch of salt. Place the tortilla in a hot, non-stick pan over a high heat and fry for 2-3 minutes with the oiled side face-down. Brush/spray the other side of the tortilla with oil and rub with garlic then flip it over and fry again for 2-3 minutes. Remove the hot tortilla from the pan and cut into triangles with a pair of scissors. Serve warm with the soup.
Source : Top With Cinnamon