Ingredients
- 1 small onion, chopped
- 1 large leek, roughly chopped
- 1 medium carrot, chopped
- 2 celery sticks, roughly chopped
- 1 pepper, roughly chopped
- 400g can chopped tomatoes
- 1 rosemary sprig
- 600ml (1 pint) hot vegetable stock
- 400g can chickpeas, drained and rinsed
Method
- Preheat oven to 170°C (150°C fan) mark 3. Put onion into a large ovenproof casserole. Add the leek, carrot, celery, pepper, tomatoes and rosemary. Pour in the hot stock, then cover and cook for 1¼hr.
- Discard rosemary, then stir in the chickpeas. Tip into a sealable container and cool quickly, then chill.
Notes
Make a pot of this at the weekend, then keep in the fridge for up to four days. Take a portion to work for lunch, in a sealed container. Eat cold or reheat on medium for 2-3min in an 850W microwave oven.