I made this enjoyable vegan entree on Saturday for dinner but there is enough left over for lunch on Sunday as well. Sure, there is a lot of chopping but the results are really delicious. Along with the chickpeas, ditalini, and vegetable stock there are onions, garlic, carrots, zucchini, spicy canned tomatoes, thyme, celery, kale, and scallions as a garnish. This is the kind of dish where you do not feel guilty for having a second helping.
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