2-400g canned chickpeas
1 tbls olive oil
1-2 large onions
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
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 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.