A.Vogel Blog




2-4 portions

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  •  2 large cloves garlic, finely chopped
  • 1/2 tsp paprika
  • 3 large tomatoes, coarsely chopped
  • 4 tbsp chopped fresh basil
  • 1/2 tsp dried oregano
  • 2 medium potatoes, peeled and diced
  • 1 cup water or vegetable broth
  • 1 3/4 cup cooked chick peas (or 14 oz can)
  • To taste Herbamare® Original
  • To taste freshly ground pepper
  • 2 tbsp fresh parsley


Heat the oil over medium heat, cook onion until tender for about 5 minutes. Add garlic, paprika, 2 of the tomatoes and oregano and simmer for 5 minutes, stirring often.

Add water or broth. Boil for 5 minutes, covered, stirring occasionally. Add chickpeas, reduce heat and simmer for a further 5 minutes or until potatoes are tender.

Add remaining tomato, basil and season with Herbamare® Original and pepper. Heat for 1 minute. Serve garnished with parsley.



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