INGREDIENTS
19 oz
canned chicpeas, (do not drain)
2 tbsp
olive oil
1
large onion, (finely chopped)
2 cloves
garlic, (grated)
1
medium red bell pepper, (diced)
2
roma tomatoes, (diced)
2
medium carrots, (peeled, diced)
1 tsp
dried parsley
1 tsp
dried basil
1 tsp
dried oregano
2
bay leaves
1/4 cup
tomato paste
2 cups
water
1 tsp
salt
1/2 tsp
ground black pepper