Step 1

Peel and chop onion and garlic.

Step 2

Wash and chop celery.

Step 3

Wash, peel, and chop carrots and zucchini.

Step 4

Heat a stockpot or a Dutch oven to medium heat and add olive oil.

Step 5

Cook chopped onion for 1-2 minutes, add chopped garlic and cook for a few seconds.

Step 6

Add sliced carrots. Stir and cook for 5-6 minutes.

Step 7

Add zucchini cubes with salt (it will help to release the moisture in the zucchini).

Step 8

Add black pepper, dried basil, and oregano and stir until combined.

Step 9

Add celery stalk and stir again.

Step 10

Add tomato sauce and cook veggies until soft.

Step 11

Finally, add canned chickpeas without water and cook for 1-2 minutes until they warm up. Add nutritional yeast (optional) and stir. Now, the veggies are ready for blending.

Step 12

Add all veggies to a blender and blend until you get a creamy veggie pasta sauce.