- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 large cans chickpeas
- ¾ cups olive oil
- 3 large onions, sliced thinly
- 1 can (8 ounces) tomato sauce
- 1 can (16 ounces) whole tomatoes, loosely crushed
- salt and pepper to taste
Place all ingredients in a pot and bring to a boil.
Simmer until carrots are cooked, occasionally adding water if needed.
Season to taste.
If using dried chickpeas, soak them overnight and drain twice before proceeding with the steps above.