INGREDIENTS
1
(14.5-ounce/411) can diced tomatoes
1 1/2 cups
Chard, loosely packed
3 cups
Chickpeas, cooked
2 tbsp
Garlic
1/4 cup
Green onion
1 tbsp
Rosemary, fresh
1/2 cup
Sun-dried tomatoes
1/2 tsp
Thyme, fresh
1/2 cup
Yellow onion
5 cups
Vegetable broth
1
Black pepper, Freshly ground
1 tsp
Celtic sea salt
1/8 tsp
Red pepper flakes
1 tsp
Grapeseed oil