INGREDIENTS
2 1/2 cups
cooked chickpeas (aka garbanzo beans). *Bean cooking directions below OR use 2 16 oz cans, drained & rinsed
4 cups
water or bean broth (bean cooking liquid)
2
unsalted vegetable bouillon cubes
6
ripe plum tomatoes OR 1 large can crushed unsalted tomatoes
2
bay leaves
1 tbsp
raw cane or turbinado sugar
2 tbsp
olive oil
2
large carrots
2
celery stalks, diced
2 cloves
garlic
1 tsp
cumin
1 tsp
smoked paprika
1 pinch
chipotle pepper or to taste
1 tbsp
dried basil, or 1/2 cup chopped fresh basil
1/2 tsp
salt
1 tbsp
Braggs liquid aminos or low sodium soy sauce
2 tbsp
tomato paste
2 tbsp
minced fresh parsley or basil