Vegetable Stew with Chickpeas, Rice, Potatoes and Broccoli

Suggested Cookware

Four-Flavor Variety Pack of Chickpeas

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Vegetable Stew with Chickpeas, Rice, Potatoes and Broccoli Recipe

The chickpeas and broccoli in this hearty vegetable stew are high in protein and fiber, and the smoked paprika adds a delicious smoky flavor. It's ideal for a chilly evening and will warm you from the inside out.

Ingredients

• 1 tbsp olive oil
• 2 cups broccoli florets
• Season with salt and pepper to taste
• 1 cup rice
• 2 potatoes, diced
• 1 teaspoon smoked paprika
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed

Time Needed

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Instructions

• Bring the rice and water to a boil in a medium pot.
• Reduce the heat to low, cover, and leave to cook for 18-20 minutes, or until the rice is tender and the water is absorbed.
• Warm the olive oil in a large pot over medium heat.
• Cook, stirring frequently, until the onion is translucent and the garlic is fragrant, about 5 minutes.
• To the pot, add the potatoes, chickpeas, broccoli, thyme, smoked paprika, vegetable broth, salt, and pepper.
• Bring to a boil, then reduce to a low heat and continue to cook for another 25-30 minutes, or until the potatoes are tender.
• Enjoy the stew on top of the cooked rice.

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