gochujang chickpea and rice stew with Kale

¼onion - finely chopped

2stalks celery - finely chopped

½carrot - finely chopped

2garlic cloves - minced

1cans chickpeas - drained

¾ tablespoongochujang paste

¼ tablespoonfresh thyme leavesfrom about 1 sprig, sub 1 tsp dried

¼ tablespoonfresh chopped rosemaryfrom about 1 sprig, sub 1 tsp dried

1 ¾ cupsvegetable broth

9 ½ ouncejar of crushed tomatoes

½ tablespoonrice wine vinegar

½ teaspoonpaprika

½ tspcumin

½head kale - leaves removed and finely chopped

1 cupscooked rice