Chickpea and rice soup

You will need
1 can chickpea, rinsed and drained
1/2 cup brown rice
1/2 cup red lentil
3 medium carrot, chopped
4 celery stick, chopped
1 onion, chopped
2 tsp fresh oregano
3 tbsp nutritional yeast,
4 cloves garlic, minced
1/2 tsp miso paste
2 bay leaves
4-6 cups vegetable stock

Method
In a large pot over medium heat, add 1 tablespoon of the water, carrot, celery stick, oregano and stir through. Cover and let cook for 4-5 minutes.
Stir Through again, then add the rice, red lentil, chickpea, garlic, nutritional yeast, miso, bay leaves and vegetable stock. Increase heat to bring mixture to a boil. Then reduce hat to low, cover and simmer for 30 minute until rice and lentil are fully cooked.
Remove the bay leaves. Add more water to thin, if you want. Season to taste with salt and serve.