Add the stock, tomato sauce, thyme, basil, bay leaves, sugar, lemon slices, salt and pepper. Simmer for 15 minutes.
Add green onions, parsley and your protein choice in the last 5 minutes of cooking.
Serve over cooked rice or quinoa.
Notes
* If using garbanzo bean flour you can skip the browning step as the flour already has a nutty flavor.
For vegetarian option, just substitute vegetable stock for the chicken stock.
I usually leave out the protein when cooking but add it to my individual servings when I store it in vacuum seal bags. This way I can vary my choices (chicken, shrimp, etc…) from one cooking session!