Carrots and Chickpeas in Tomato Broth with Crispy Sage
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 poundcarrots
- 1 can (28 oz)canned diced tomatoes
- 1 cupvegetable broth
- 1 can (15 oz)canned chickpeas
- ½ teaspoondried oregano
- ¼ teaspoonred pepper flakes
- 6 leavesfresh sage
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 pound carrots into 3/4-inch pieces (about 2 cups).
- 04
Drain and rinse 1 can (15 oz) chickpeas.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium. Add diced onion and cook for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
- 02
Add diced carrots, canned tomatoes with juice, vegetable broth, drained chickpeas, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
- 03
Bring to a simmer over medium-high heat, then reduce heat to medium-low. Simmer gently for 20 minutes, stirring occasionally, until carrots are tender.
- 04
While the broth simmers, heat 1 tablespoon olive oil in a small skillet over medium heat. Add sage leaves and cook for 2 minutes, stirring gently, until crispy and fragrant. Transfer to a paper towel and let cool slightly.
- 05
Divide broth into bowls, top with crispy sage leaves, and serve warm with crusty bread if desired.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika when you add the tomatoes. For a spicy kick, increase the red pepper flakes to 1/2 teaspoon or add a diced fresh chili. A squeeze of fresh lemon juice at the end brightens the whole bowl.
This broth tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.