INGREDIENTS
2
bay leaves
15 ozs
canned chickpeas
14 1/2 ozs
canned tomatoes
1
carrot
1
celery stalk
4 cups
chicken broth
4 servings
coarse salt
1/4 cup
flat leaf parsley
4
garlic cloves
1 tsp
ground cumin
2 Tbsps
olive oil
1 medium
onion
1/8 tsp
saffron
1 cup
spelt
2 tsps
sweet paprika