Preheat oven to broil - high
Move oven rack to highest position
Dice peppers, carrots, onion, celery.
Cut corn off cob
Smash garlic cloves using side of knife and chop
Place all veggies on a parchment paper lined rimmed baking sheet
Sprinkle with olive oil and 1 tbsp coarse sea salt
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.
Remove veggies from oven and set aside
Add tomato paste, soy sauce, mirin, paprika, garlic powder, onion powder, cumin and salt - stir to combine.
Add chia seeds, brown rice/quinoa, roasted vegetables, garbano beans, tomatoes and bay leaves
Gently stir to combine and simmer for 1 hour
Add the spinach during the last 3 minutes of cooking
Remove bay leaves
Spoon & serve!