2-400g canned chickpeas
1 tbls olive oil
1-2 large onions
1 capsicum
2 garlic cloves
1 medium carrot diced
2 large potatoes cubed
1-2 cups peeled and chopped tomatoes
1 tbls tomato paste
1 heaped tsp Celtic or Himalayan Salt
1 tbl organic sugar free veggie stock powder
1 tbl fresh parsley
1-2 tsp ground oregano
1-2 tsp ground rosemary
1-2 tsp ground sage
Water
- In a large pan heat a little oil and sauté onions, garlic and capsicum.
- Add tomato and tomato puree.
- Add herbs–stir for 1/2 minute over medium heat.
- Add vegetables.
- Add chickpeas.
- Add enough water to cover all vegetables and peas.
- Simmer for an hour or two keeping the water level up.
- Turn off heat and let stand for five minutes.
Best serve over a bed of rice or quinoa with plenty of salad.
