30 ml extra virgin olive oil
3 large carrots chopped
4 celery stalks chopped
1 small white onion diced
3 large garlic cloves, chopped finely
1 400g can whole, peeled tomatoes
4 cups vegetable stock
1 handful freshly chopped parsley
1 teaspoon freshly chopped coriander
1 teaspoon dried chilli pepper
1 400g can chickpeas
1 400g can kernel corn
Salt and pepper to taste
Fry carrots, celery, onion and garlic in a pot until soft. Add the tinned tomatoes, vegetable stock, coriander and dried chillies. Cook for 20 - 25 minutes until all the vegetables are soft. Add chickpeas and kernel corn and cook for a further 10 minutes. Season with salt and pepper.
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