Ingredients

  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 large cans chickpeas
  • ¾ cups olive oil
  • 3 large onions, sliced thinly
  • 1 can (8 ounces) tomato sauce
  • 1 can (16 ounces) whole tomatoes, loosely crushed
  • salt and pepper to taste

Step 1

Place all ingredients in a pot and bring to a boil.

Step 2

Simmer until carrots are cooked, occasionally adding water if needed.

Step 3

Season to taste.

Note

If using dried chickpeas, soak them overnight and drain twice before proceeding with the steps above.