INGREDIENTS
2 cups
Carrots
1 cup
Celery
1 19 ounce can
Chickpeas
4 cloves
Garlic
1/2 cup
Parsley, lightly packed
1 tsp
Thyme and oregano, dried
1
heaping cup White onion
2
heaping cups Yellow potatoes
4 1/2 cups
Vegetable broth
1 tbsp
Lemon juice, fresh
1/2 tsp
Sea salt and black pepper