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Ingredients
  • 1 ½ Tbsp olive oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 large celery rib, diced
  • 2 to 3 garlic cloves, minced or pressed
  • 1 Tbsp paprika
  • ½ Tbsp dried oregano
  • ½ tsp chili flakes (use ¼ tsp if you prefer less spicy)
  • 2 cans (14oz - 400 grams each) chickpeas, drained
  • 1 can (14oz-400 grams) canned tomatoes (diced, crushed or whole tomatoes)
  • 1 ½ cups low-sodium vegetable broth or water
  • ¾ tsp fine salt, plus more to taste (see notes)
  • ⅛ tsp ground black pepper, plus more to taste
  • 3 Tbsp parsley leaves and tender stems, chopped
Steps
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