Heat oil in a large frying pan.

Sauté the aromatics and veggies on a medium flame for 10–12 minutes, stirring until fragrant. Raise heat during the last two minutes and stir constantly.

Transfer to a slow cooker and set on low.

Add the peas, lentils, rice, white beans, chickpeas, broccoli, tomatoes, and tomato paste. Dissolve chicken soup mix in the water and pour it into the pot. Add all the seasonings and gently stir the stew together.

Cover and cook for six to seven hours on low or three to four hours on high. Taste and adjust the seasoning if necessary.