Ingredients

• 1 T olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 500 g fresh salsa or diced tomatoes
• 4c vegetable stock
• 1 T cumin
• 1 t red chili pepper flakes
• 1-2 c cooked leftover brown rice
• 1 can chickpeas, drained & rinsed
• 1/4 c tiny pasta (I used alphabets)
• salt & pepper
• fresh parsley sprigs, chopped

Directions

1. In a large pot, heat up olive oil over med-high heat and add in onion, garlic, and celery. Let them get soft and translucent and then add in the salsa and the spices. Add in rice, chickpeas and pasta and cover with vegetable stock, adding more stock if needed. Let simmer until the pasta is cooked through. Taste and add in salt and pepper if needed. Ladle into bowls and sprinkle with parsley.

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