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Export 13 ingredients for grocery delivery
Step 1
To a large pot or dutch oven, add the olive oil. Finely chop carrot, celery, onion, and leek and add them to the pot.
Step 2
Fry on medium-low heat for 5 minutes, stirring often, until the veggies soften up, then add the rosemary and bay leaves.Tip: you can tie the rosemary and bay leaves together to make a bouquet garni and tie it to the pot's side. It'll be easier to remove them later on.
Step 3
Add drained and rinsed chickpeas and the potatoes you previously peeled and chopped, and stir with the veggies on medium-high heat for a minute.
Step 4
Add the vegetable broth, crushed tomatoes, salt, and black pepper.
Step 5
Simmer on medium heat for about 30 minutes or until the potatoes are tender. Pierce a potato piece with a fork to check for doneness.
Step 6
Taste and adjust for salt, remove rosemary and bay leaves, then serve in a bowl with a small sprig of rosemary and a slice of toasted crusty bread brushed with garlic. Drizzle with good quality extra virgin olive oil and enjoy this wholesome, earthy, and delicious Italian chickpea soup.
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