Ingredients: 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 Method: 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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