Vegan Lemon Chickpea Soup with Banza Rice

SERVES 8
30 MINS. COOK TIME

RECIPE:
1/2 cup white onion diced
12oz. package frozen peas and carrots
2 stalks celery diced
3 T. olive oil
2.T. minced garlic
2T. chopped fresh basil
1 T. Lemon Pepper seasoning
1 tsp. garlic powder
2 tsps. salt
1T. Italian seasoning
1 Tsp. Turmeric
1 Lemon -Juiced
2 cups chopped spinach
1 can of low sodium chickpeas- drained
2 T. tahini
32 oz. container of low sodium vegetable broth
1 bag of Banza Chickpea rice
2 cups water
Take half lemon juice and put with the water. Set aside.
Take other half of lemon juice, 1/2 can chickpeas and tahini and mix in food processor until smooth. Set aside.
Heat olive oil on medium heat. Add first three ingredients and sauté until softened. Add garlic, basil and spices. Sauté another minute. Deglaze the pan with lemon water and then add broth. Cook for at least 15 mins. Bring to boil Add rice and lower to simmer. Cover and cook 5 mins. Add tahini lemon mix and stir together. Add chickpeas and spinach. Cook another 1-2 mins. until warm again.