gochujang chickpea and rice stew with Kale

¼onion - finely chopped

2stalks celery - finely chopped

½carrot - finely chopped

2garlic cloves - minced

1cans chickpeas - drained

¾ tbspgochujang paste

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

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

1 ¾ cupvegetable broth

9 ½ ozjar of crushed tomatoes

½ tbsprice wine vinegar

½ tsppaprika

½ tspcumin

½head kale - leaves removed and finely chopped

1 cupcooked rice