Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 teaspoon dried thyme
– 1 can (400 g) diced tomatoes
– 4 cups vegetable broth
– 1 can (400 g) chickpeas, drained
– Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until it softens, about 5 minutes.
3. Stir in the garlic, carrots, celery, and thyme, cooking for another 5 minutes.
4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
5. Add the chickpeas, then reduce heat. Let it simmer for 20 minutes. Season with salt and pepper before serving.
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