INGREDIENTS

• 2-3 tablespoons olive oil
• 3 stalks celery, chopped
• 1/2 onion, chopped
• 2 cloves minced garlic
• 1/2 cup carrots, chopped
• 1 medium zucchini, chopped
• 1 28 oz. can chopped tomatoes
• 2 cans chickpeas (rinsed & drained)
• 5 cups spinach, finely chopped
• 1/2 cup quinoa
• 6 cups vegetable broth
• 1 tbsp chili powder
• 1 tbsp dried parsley
• 1 bay leaf
• 1 tbsp garlic powder

INSTRUCTIONS

• Using a cast iron skillet, saute carrots, celery, onions, and garlic in olive oil for several minutes.
• Place the mixture into a large cookpot.
• Add remaining ingredients. Combine well.
• Cover and cook over low to medium heat for 1 1/2 to 2 hours, stirring frequently.

COOKING UTENSILS

• Cast iron skillet
• Large cookpot with lid
• Optional food processor for vegetable prep

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