INGREDIENTS
1
Bay leaf
1 cup
Carrots
3/4 cup
Celery
1 1/2 cups
Chickpeas, dried
2 cloves
Garlic
1/2 cup
Onion
1 tsp
Oregano, dried
2
Potatoes, medium
1/2 tbsp
Rosemary, fresh
4 cups
Vegetable stock, low-sodium
1/4 tsp
Baking soda
1/4 tsp
Black pepper
1/2 tsp
Kosher salt or sea salt
1 tbsp
Olive oil