Preheat oven to broil - high
Move oven rack to highest position
Dice peppers, carrots, onion, celery.
1/2 red bell pepper, 1/2 yellow bell pepper, 1 poblano pepper, 2 carrots, 1/2 yellow onion, 2 stalks celery
Cut corn off cob
3 ears corn
Smash garlic cloves using side of knife and chop
5 cloves garlic
Place all veggies on a parchment paper lined rimmed baking sheet
Sprinkle with olive oil and 1 tbsp coarse sea salt
1 tbsp coarse sea salt, 2 tbsp olive oil
Broil for 10 minutes, stirring halfway through
While veggies are roasting, in a dutch oven, add the stock, water and bouillon and turn heat to medium high. Whisk until mixed.
4 cups vegetable stock, 3 cups water, 3 tbsp Better than Bouillon Garlic Base
Remove veggies from oven and set aside
Add tomato paste, soy sauce, mirin, paprika, garlic powder, onion powder, cumin and salt - stir to combine.
2 tbsp soy sauce, 3 tbsp mirin, 6 oz tomato paste, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp cumin, 1 tbsp coarse sea salt
Add chia seeds, brown rice/quinoa, roasted vegetables, garbanao beans, tomatoes and bay leaves
1 cup garbanzo beans, 28 oz fire roasted tomatoes, 1/4 cup chia seeds, 2 cups cooked brown rice & quinoa, 2 bay leaves
Gently stir to combine and simmer for 1 hour
Add the spinach during the last 3 minutes of cooking
3 cups chopped spinach
Remove bay leaves
Spoon & serve! Garnish with parmesan cheese if you'd like