Chickpea And Vegetable Stoup

• 1 onion chopped
• 2 cloves garlic chopped
• 1 carrot about 1 cup, sliced
• 1 cup red capsicum chopped
• 1 1/2 cups white cabbage green/, chopped
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups chickpeas
• 1 1/2 cups vegetable stock
• 1 teaspoon paprika smoky
• 1/2 teaspoon paprika
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 1/2 cup fresh parsley chopped
• salt
• cooking oil

1. Heat some oil in a pot over a medium-high heat and cook the onion and garlic for a few minutes, until the onion starts to soften. Add the carrot and cook for a further 3-5 minutes.
2. Next, add the capsicum and cook for a few minutes more, followed by the cabbage and spices. Once the cabbage has started to soften and the tinned tomatoes, tomato paste, chickpeas, vinegar, and stock.
3. Reduce the heat to low, cover and simmer for 10-15 minutes until the vegetables are cooked.
4. Add the lemon juice and fresh parsley, salt and pepper to taste. Serve with brown rice, or whatever else you like.

onion, garlic, carrot, white cabbage, tomatoes, tomato paste, chickpeas, vegetable stock, paprika smoky, paprika, white vinegar, lemon juice, parsley, salt, cooking oil

Taken from www.yummly.com/recipe/Chickpea-And-Vegetable-Stoup-1611501 (may not work)