Ingredients

• 3 tablespoons of coconut oil
• 1 cup of chopped onion
• 1⁄2 cup of chopped celery
• 1⁄2 teaspoon of sea salt or kosher salt
• 3 garlic cloves, minced
• 6 cups of vegetable broth
• 2 (15-ounce) cans of artichoke hearts, drained
• 3 (15-ounce) cans of chickpeas or mung beans (or 1 1⁄2 cans each)
• 1 cup of quinoa
• 1 teaspoon of freshly ground black pepper
• 1 tablespoon of red wine vinegar (vatas can adjust to taste)
• 2 teaspoons of chopped fresh rosemary

Method