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Tomato broccoli recipe
This delicious tomato broccoli recipe is quick and easy to make and can be served with any grain or on its own.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, lunch
Cuisine:
American, anti-inflammatory, French, Mediterranean
Diet:
Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword:
broccoli recipe, chickpea recipe, how to cook broccoli, tomato recipe, vegetable stew
Servings:
3
people
Calories:
Author:
Githu
Cost:
15$
Equipment
Chopping board
kitchen knife
stainless steel pan
cooking stick
vegetable grater
Ingredients
2
medium onions
a piece of fresh ginger
2
fresh turmeric roots
cold-pressed coconut oil
1
tablespoon
Moroccan spice blend
some cayenne pepper (optional)
1
kilo/pound
ripe tomatoes
1
teaspoon
sea salt
1-2
Broccoli heads (depending on the size)
4
garlic cloves
2
cups
cooked chickpeas (drained)
parsley or herb of your choice (chopped)
2
tablespoons
apple cider vinegar
Instructions
Clean all the vegetables and roots
Using a vegetable grater, grate the roots and garlic. Set aside
Peel and dice onions. Put these in a skillet.
Dice the tomatoes. Cut and chop the broccoli stems. Keep the florets aside.
Set the
skillet
to heat at moderate-high temperature and add oil to the onions.
Let the onions cook for about 3 minutes.
Add the root and cook for about 3 minutes
Add spices and stir well. Let the spices cook without burning
Add diced tomatoes and chopped stems. Stir everything together and cover to cook for about 10 minutes
meanwhile, chop the florets into small chunks or separate each floret
Add broccoli florets and gently stir then cover to cook for about 3-5 minutes depending on whether you want crunchy or soft cooked broccoli.
Add grated garlic and chickpeas. Stir to combine everything
Cut off the heat and leave the stew to cool
Once cooled, add chopped fresh herbs of your choice.
Add the vinegar and stir gently to distribute the flavors
Serve and enjoy
Notes
You'll notice that broccoli loses its bright green color once cooked. This often happens, especially when green veggies are cooked covered.
You can make this vegetable stew in advance and store it in your fridge for up to 4 days.