Chickpeas Vegetable Stew

1 tablespoon olive oil                                                       

1 onion, chopped

2 carrots, chopped

1 cup chpped celery

2 cups chickpeas (rinsed)

4 cups vegetable broth

1 cup (28-ounce) can crushed or diced tomatoes;

or 4 cups diced fresh

3 cloves garlic, freshly chopped

1 bay leaf

¼ teaspoon dried thyme

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Heat oil in a soup pot over medium heat. Add onions, carrots, and celery. Cook for 10 minutes, until vegetables are soft and tender.

Add chickpeas, vegetable broth, tomatoes, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 60 minutes, or until chickpeas are tender. Stir occasionally.

Serves 6