Hearty and delicious. Serve with bread or cornbread, and/or over egg noodles, mashed potatoes, or polenta/grits.

Cheap Worcestershire sauce is often vegetarian (check the label for anchovies).

In this recipe, I like to use the Better than Bouillon paste because it can make arbitrarily volumes of stock, and because the water can enter the pan already hot from being boiled in the kettle.

Ingredients Step
Preheat oven to 350 degrees.
4 T olive oil
1 medium onion, sliced		 Heat oil in a large, deep cast iron skillet with oven-safe lid, then saute onion.
4 garlic cloves, thinly sliced Add garlic.
2-3 carrots, in ¼-½" chunks
1-2 c. other chopped vegetables (e.g., celery, fennel, winter squash, cabbage, parsnip, potato, cauliflower)
1 t. salt
⅛ t. red pepper flakes
black pepper to taste		 Saute vegetables. Season.
4 T. tomato paste (half a can)
1 T. brown sugar		 Add and cook until well-incorporated.
3 c. vegetable stock
⅓ c. red wine vinegar or sherry vinegar
2 t. Worcestershire or soy sauce
3 cups chickpeas (1 cup from dry, or 2 rinsed cans)
1 bay leaf		 Bring to simmer, then cover tightly with lid and transfer to oven.
possibly: 1 c. vegetable stock Braise for 60 minutes, then check and add 1 c. additional broth if necessary. Braise for another 30 minutes (for 90 minutes in total).
Discard bay leaf and season to taste before serving.

Source: Deb Perelman (Smitten Kitchen)