Salmon with Chickpea Ragu - Ellie Krieger

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, peeled and diced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• One 15.5-ounce can chickpeas (preferably low-sodium), drained and rinsed
• 1 cup basil leaves, sliced into ribbons, plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper