Ingredients:
2 tbsp of olive oil
1 large onion, diced
2 green peppers, diced
1/2 jalapeno, seeded and diced
3 stalks of celery, diced
1 small yellow squash, diced
4 cups of vegetable stock or broth
1 heaping tbsp of minced garlic
1 can of diced tomatoes with juice
2 tbsp of tomato paste
2 cups of brown rice
1 can of chickpeas, drained
1 tbsp of paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon parsley
1 tbsp of chipotle pepper or chipotle pepper flakes
2 tbsp of Cajun spice mix (I used Todd's Bayou Dirt) If you cant find a spice mix at the store you can just use a mix of cayenne pepper, onion powder, and garlic powder.
Salt and ground pepper to taste
1. Add olive oil to a large dutch oven soup pot (oven safe). Heat the oil until shimmering. Preheat oven to 375 F while cooking.
2. Add diced onions to the oil and sauté on medium-high heat for 2 or 3 minutes.
3. Add green peppers, jalapeno, celery, and garlic to the onions and sauté for 3 or 4 more minutes.
4. Add yellow squash to veggie mixture and sauté for 1 or 2 more minutes.
5. Add diced tomatoes with juice. Add oregano, thyme, paprika, parsley, chipotle flakes, Cajun spices, salt, and pepper and stir.
6. Pour in 4 cups of vegetable stock, drained chickpeas, and add two tbsp of tomato paste. Stir the mixture and taste for seasoning.
7. Pour in 2 cups of brown rice and bring stock and veggies to a boil uncovered.
8. Cover the dutch oven pot and put immediately into preheated 375 degree oven for 40 minutes.
9. Taste to make sure the rice is done, depending on your oven it may take more time.
10. Take soup pot out oven and enjoy!
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