Tomato Stew with Broccoli and Chickpeas

Suggested Cookware

Collection of Edamame, Chickpea, Black Beans and Kidney Beans

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Tomato Stew with Broccoli and Chickpeas Recipe

This flavorful and nutritious Tomato Stew with Broccoli and Chickpeas is ideal for a quick and easy weeknight dinner. The combination of hearty chickpeas, tangy tomatoes, and crisp broccoli results in a satisfying and filling meal that will not disappoint.

Ingredients

• Season with salt and pepper to taste
• 1 can diced tomatoes (14 oz)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1/4 tsp red pepper flakes
• 1 onion, chopped
• 1/4 tsp cinnamon
• 1 teaspoon cumin
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 1/2 cup vegetable broth

Time Needed

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Instructions

• In a large pot over medium heat, heat the olive oil.
• Cook until the onion is softened, about 5 minutes.
• Cook for 1 minute after adding the garlic.
• Combine the tomato paste, cumin, cinnamon, and red pepper flakes in a mixing bowl.
• Cook, stirring constantly, for 1-2 minutes.
• Combine the diced tomatoes, chickpeas, broccoli, and vegetable broth in a mixing bowl.
• Bring to a simmer and cook for 10-15 minutes, or until the broccoli is tender.
• Season to taste with salt and pepper.
• Serve immediately.

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