VEGAN 30 minute Chickpea Casserole

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.

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