Half each of the ingredients in the first section and create two, one gallon bags then freeze. We'll be using one bag.

The below image only shows the one bag we'll be using for the recipe. They look different each time as well, depending on how much I shuffle them about in my hands and such before freezing. I also only had one on hand for an image.

Heat stockpot on medium high.
-Once hot, add olive oil.
-Add frozen vegetable bag.
-Put a lid on the pot and let it sweat for about 10 mins while stirring occasionally.

Note: I usually put half the olive oil in the bottom and drizzle the rest on top of the veggies and stir.

Make spice mixture.

Note: Also while the veggies warm and sweat, if you haven't, lay out your 18 prep bowls.

Add the can of garbanzo beans.
-Add the can of black eyed peas.
-Add seasoning mixture.
-Stir and let it come to a boil, then turn heat down to medium-low.

Now you're ready to make your bowls!

Note: I use a 3/4 cup to scoop out of the pot. It's not exact but it's good enough for me. Sometimes there's a little bit left over which I just eyeball and spread out over the 18 bowls.