Ingredients
Scale
- 1 cup sweet onion, finely chopped
- 3 garlic cloves, minced
- 1 TBS Worcestershire sauce
- 2 TBS tomato paste
- 3 cups vegetable or chicken broth
- 1 1/3 cup chopped carrots, fresh or frozen
- 1 large sweet potato (or 2 small), chopped (about 2 cups)
- 2 bay leaves
- 1 15oz can chickpeas or garbanzo beans, drained
- 1/4 cup flour
- Black pepper and salt, to taste
Instructions
- Add olive oil to a large pan on medium heat. Once oil has heated, add the chopped onions and a pinch of salt. Cook until onions are soft and translucent, then add the garlic and cook for 1 minute more.
- Lower the heat to low or medium-low. Add the Worcestershire sauce, tomato paste, and broth and stir to combine. Next, add the carrots, sweet potato, and garbanzo beans. Season with salt and pepper and stir to combine.
- Add the bay leaves to the top and allow to simmer with the pan lid on at an angle to vent for about 30-40 minutes, stirring occasionally.
- Add the chickpeas and allow to cook for an additional 15 minutes or until all vegetables are soft to your preference. Taste and adjust seasonings as needed.
- Add the flour to a bowl and add a ladle of the hot soup broth to the flour, whisk to form a thin paste, and then stir the paste back into the soup. Continue cooking until broth has thickened slightly.
- Remove the bay leaves and serve soup topped with fresh or dried parsley and some crusty dinner rolls.
- Prep Time: 10 mins
- Cook Time: 50 mins
