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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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For any inquiries, please contact Kristine Matheson:

Tel: +61406535075

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