Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 zucchini, chopped
400 g canned diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt
400 g canned chickpeas, drained
3 cups vegetable broth
Method
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened.
Stir in minced garlic, carrots, and zucchini; cook for a few minutes.
Pour in canned tomatoes, dried oregano, and salt; mix well.
Add drained chickpeas and vegetable broth; bring to a boil and simmer for 20 minutes.
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