Feel free to get creative with what you have on hand!

1 large yellow onion, chopped
3 garlic cloves, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1 cup of cooked chickpeas or cannellini beans
3 tablespoons avocado oil or ghee
1 eggplant, cubed
1 head cauliflower, roughly chopped
1 cup of thinly sliced kale leaves
1 cup of crushed tomatoes or marinara
3 cups water
Sea salt and pepper
In a large pot, heat oil. Add spices, garlic, onion and bay leaves. When fragrant, add chopped celery and carrot. Then add chickpeas, eggplant, cauliflower, tomato sauce, and water. Season w salt and pepper and bring to a boil. Let simmer covered for about 30 minutes. Turn off heat and add kale leaves at the very end. Serve hot!