INGREDIENTS
3
Bay leaves
3
Carrots
2
Celery stalks
1 15 ounce can
Chickpeas
1/4 cup
Flat leaf parsley
2
Garlic cloves
4
Roma tomatos
1
Sweet onion, medium
1 15 ounce can
Tomatoes
1 qt
Vegetable broth
3/4 cup
Rice blend, whole grain
1/4 tsp
Chili powder
2 tsp
Paprika, sweet
1
Sea salt and ground pepper
2 tbsp
Olive oil
1 tsp
Cumin, ground