INGREDIENTS
2 cups
Chickpeas (15 ounce can of cooked chickpeas, rinsed)
2
Bell Pepper (medium, red and green, small diced)
2 cups
Tomatoes (14.5 ounce can of roasted and crushed tomtatoes)
1/2 tsp
Italian Seasoning
1 tsp
Oregano
2 tbsp
Tomato Paste
5 cups
Vegetable Stock
1/2
Yellow Onion (small diced)
2
Garlic (cloves, minced)
2 tbsp
Olive Oil
1/2 tsp
Paprika (adjust per taste)
1/2 cup
Rice (dried, Basmati, or regular white rice)
3 tbsp
Parsley (fresh leaves, chopped)
Salt and Black Pepper (to taste)
Parmesan Cheese (for serving, optional)