In a large pot, sauté the onion, garlic, carrots, and celery with a splash of vegetable broth or water until soft (5–7 minutes).
Add bell pepper, zucchini, chickpeas, tomatoes, broth, and spices. Stir well.
Bring to a simmer and cook uncovered for 20–25 minutes until vegetables are tender.
Stir in the plant milk and leafy greens. Cook for another 2–3 minutes until greens wilt.
Adjust seasoning to taste and serve warm. Great over brown rice, quinoa, or on its own!
Pro Tip: Double the batch and freeze portions for easy grab-and-go meals during busy weeks.
