INGREDIENTS
2 tbsp
Basil, fresh leaves
2
Carrots
4
Celery stalks
2 cups
Chickpeas, cooked
1/4 tsp
Chilli, hot
1
Fennel, medium bulb
1
large handful Flat beans
3
Garlic clove, small
1
squeeze Lemon
2 tsp
Oregano, dried
2 tbsp
Parsley, fresh leaves
1
Red onion
1 tsp
Thyme, dried
1 l
vegetable stock, unsalted
1 tbsp
Tomato paste
2
good grind Black pepper
1 1/2 tsp
Salt
1 pinch
Salt, coarse
2 tsp
Sugar
2 tbsp
Olive oil
3 tbsp
Olive oil, extra virgin
1 handful
Walnuts
1
Sourdough bread, toasted
1
X 400g tin of plum tomatoes