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Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 tbsp tomato purée
  • 3 garlic cloves, chopped
  • 3 rosemary or thyme sprigs
  • 1 litre vegetable stock
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • parmesan rind or vegetarian alternative (optional)
  • 150g orzo
  • extra virgin olive oil, to serve
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