INGREDIENTS
1/2 tsp
Basil, dried
1
Carrot
2 cloves
Garlic
1
Onion, medium
1/2 tsp
Oregano, dried
1 tsp
Parsley, dried
1/4 cup
Red bell pepper
1
Tomato, medium
2 cups
Liquid from boiled chickpeas or vegetable broth
1 tbsp
Tomato paste
1/4 tsp
Cayenne pepper
1/2 tsp
Sea salt
1 tbsp
Olive oil
1 cup
Chick peas dry or two-15 ounce cans chick peas, drained