Tomato Chickpea Soup

• 2 Tablespoons Olive Oil
• 1 whole Sweet Onion, Diced
• 4 cloves Garlic, Minced
• 1 dash Sea Salt, to taste
• 1 dash Ground Pepper To Taste
• 3 whole Carrots, Sliced
• 2 whole Celery Stalks, Diced
• 4 whole Roma Tomatoes, Diced
• 15 ounces, weight Crushed Tomatoes
• 3 whole Bay Leaves
• 2 teaspoons Sweet Paprika
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Chili Powder
• 1 quart Vegetable Broth
• 3/4 cups Whole Grain Rice Blend
• 15 ounces, weight Canned Chickpeas (drained)
• 1/4 cups Flat-leaf Parsley, Chopped

1. 1. In a 5-quart Dutch oven or large soup pot, heat oil over medium heat. Add onion and garlic and saute for about 5 minutes. Season with salt and pepper. Add carrots, celery and Roma tomatoes to the Dutch oven. Allow to cook for 10 minutes.
2. 2. Add crushed tomatoes, bay leaves, paprika, cumin, chili powder, broth, rice and chickpeas. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until rice is tender, stirring occasionally. (Soup will thicken as it cooks.)
3. 3. Taste and add additional spices as needed. Discard bay leaves. Garnish with chopped parsley before serving.
4. Recipe adapted from Whole Living.

olive oil, sweet onion, garlic, salt, ground pepper, carrots, celery, tomatoes, tomatoes, bay leaves, sweet paprika, ground cumin, ubc, vegetable broth, chickpeas, ubc

Taken from tastykitchen.com/recipes/soups/tomato-chickpea-soup/ (may not work)