Instructions: In large pot, saute onion in olive oil until softened. Add carrots and celery; cook four minutes. Add garlic and cook 2-3 minutes. Stir in stock; bring to boiling on high heat; immediately reduce heat to low; add salt, cumin, pepper, bay leaf, rice, parsley and tomatoes; simmer covered for 30 minutes, stirring occasionally. Add chickpeas and simmer additional 30 minutes. Remove bay leaf before serving. Garnish as desired.

Garnishes include: lemon wedge, chopped cilantro, grated Parmesan

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