Ingredients

The following ingredients have 4 Servings
  • 19 ounces canned chickpeas, (do not drain)
  • 2 tablespoons olive oil
  • 1 large onion, (finely chopped)
  • 2 cloves garlic, (grated)
  • 1 medium red bell pepper, (diced)
  • 2 roma tomatoes, (diced)
  • 2 medium carrots, (peeled, diced)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 cup tomato paste
  • 2 cups water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instruction

  • In a large soup pot or dutch oven, saute the onions in the olive oil over medium heat. Cook for 4-5 minutes.
  • Add the garlic and continue to cook for 1-2 minutes
  • Add in the chickpeas (along with the liquid), bell pepper, tomatoes, and carrots. Stir well and cook for 2-3 minutes.
  • Add in the parsley, basil, oregano, bay leaves, black pepper, and tomato paste. Stir to combine.
  • Add the water and stir. Cover and reduce heat to a simmer. Simmer for 30 minutes.
  • Check the seasoning and add the salt if needed. (Sometimes, the canned chickpeas will provide enough salt, but add more if you wish.)
  • With the lid off, allow to simmer for 5 minutes or so, or until desired consistency/thickness is achieved.