Ingredients
- 1 tablespoon olive oil
- 1 red onion peeled and minced
- 3 garlic cloves peeled and minced
- 2 celery stalks strings removed with a potato peeler and chopped small
- 2 teaspoons rosemary leaves finely chopped
- 2 cups chickpeas cooked, yup, you can swap a 14.5-ounce can of rinsed, drained chickpeas in place of soaked, dried, cooked chickpeas
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- 1 tomato paste level tablespoon
- 14 ounces diced tomatoes undrained
- 5 cold water ladles, or use stock of any kind that’s languishing in your freezer
- coarse salt
- black pepper
- 1 handful flat-leaf parsley chopped
Nutrition
- Calories : 230 calories
- Carbohydrate : 41 grams
- Fat : 4.5 grams
- Fiber : 9 grams
- Protein : 9 grams
- SaturatedFat : 0.5 grams
- Sodium : 860 milligrams
- Sugar : 9 grams
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