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Ingredients
  • ⅓ cup (65 to 70g) long-grain white rice (see Note 1)
  • ¼ cup (56g) extra virgin olive oil
  • 4 medium carrots, scrubbed and finely diced
  • 1 large yellow onion finely chopped
  • Kosher salt and freshly cracked black pepper
  • 2 (15-ounce / 425g) cans chickpeas, divided
  • ¾ cup (12g) fresh dill (no thick stems), chopped and divided
  • 5 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ to ½ teaspoon red pepper flakes (½ for a kick)
  • 4 cups (960 mL) vegetable broth
  • 3 ounces (85g) baby spinach or baby kale (can add more, see Note 2)
  • ½ cup (120 mL) creamy unsweetened plant-based milk, such as full-fat oat milk or canned “lite” coconut milk
  • 1 large lemon zested 3 to 4 tablespoons lemon juice, divided
  • ¼ cup (20g) nutritional yeast
  • 1 tablespoon white miso
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