Chickpea Stew (Vegan, Gluten-free)

INGREDIENTS:

• 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
• 1 tbsp olive oil, (1/4 cup water)
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup red bell pepper, chopped
• 1 medium tomato, chopped
• 1 carrot, diced
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 2 cups liquid from boiled chickpeas, or vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp Cayenne pepper

INSTRUCTIONS:

1. If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
2. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
3. Lower heat to simmer and cook until tender, about 1 hour.
4. Drain chickpeas and reserve 2 cups of liquid, set aside.
5. If using canned chickpeas, start at step 5.
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