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Simple broccoli recipe
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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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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

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.