1/2 cup olive oil
2 cloves garlic
1 large onion/ 1 small purple onion
2 celery sticks
1 large potato
3 large carrots
8.75 oz chickpeas
3 cups water / 2 cups vegetable stock
3 ounces linguine broken up
1. Finely chop the garlic, onions, leek, celery, carrots, potato, and tomato.
2. Heat the oil together in a large sauce pan add the garlic, onion, and leek fry for 5 minutes, then stir in the celery, and carrots, stir for 15 minutes longer, stirring the vegetables occasionally.
3. Add the stock/water, tomatoes, and potato. Bring to a boil lower the heat and let simmer for 40 mins.
4. Add the chickpeas and broken up linguine pieces to the pan and cook for 20 minutes.