INGREDIENTS
1 tbsp
oil
1/4 cup
onion
1/4 cup
green bell pepper
1
celery stalk
28 ozs
canned chickpeas
1 tsp
thyme
1 tsp
paprika
1 pinch
cayenne pepper
1 tsp
hot sauce
2 tbsps
fresh parsley
2 tbsps
gluten-free flour
1 tbsp
cornstarch
1 serving
salt and pepper
1 serving
oil