| 1. |
Heat olive oil in a large skillet. Once oil is warm, add garlic and onions. Sauté for 2 minutes. |
| 2. |
Chop the celery stalks diagonally about 1/4" in width. Add the celery and carrots. Sauté for another 2 minutes. |
| 3. |
Add the peppers, a can of unsalted tomatoes, chicken broth (if you opt not to simmer the veggies with pieces of chicken added) and all of the spices to the mixture. |
| 4. |
If you want to add the chicken, now is the time. The veggies have to simmer for about 20 minutes until tender (or until the chicken is fully cooked). |
| 5. |
After the veggies are cooked to level of tenderness desired, remove from heat and add one can of drained chickpeas. |
| 6. |
Serve in a bowl. |
