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 f