9 assorted and varied vegan recipes to make | 10nx

Ingredients

• 3, 15 ounce cans of chickpeas, drained and rinsed
• 1 large onion, chopped
• 1 teaspoon dried rosemary
• 3 tablespoons fresh, chopped parsley
• 1 teaspoon sea salt
• 4 cloves garlic, chopped fine
• 1, 28 ounce can crushed tomatoes (keep the juice)
• 3 cups water
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 zucchini, chopped
• 1 cup broccoli florets
• 1 cup spinach leaves
• 1 can crushed tomatoes
• 1 cup canned kidney beans, rinsed
• 8 cups water
• 1 cup small pasta like elbows or orzo
• Fresh chopped parsley for a garnish
• 4 cups torn romaine lettuce leaves
• 1 cup chopped black olives
• 3 tablespoons grated soy parmesan’