Chickpea and Broccoli Stew
A quick, hearty stew with chickpeas, broccoli, and a rich tomato sauce. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
comfortingheartymediterraneanveganvegetariangluten-freedairy-freechickpea
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 1 medium, diced carrot
- 1 can (15 oz) canned crushed tomatoes
- 1 can (15 oz), drained canned chickpeas
- 2 cups, chopped broccoli
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium. Add 1 chopped onion and 1 diced carrot; cook until soft, about 5 minutes.
- 2
Stir in 1 can crushed tomatoes and 1 can drained chickpeas. Bring to a simmer, then cook for 5 minutes.
- 3
Add 2 cups chopped broccoli and 1/2 cup water. Simmer until broccoli is tender, about 8 minutes. Season with salt and pepper.
- 4
Serve hot, optionally with crusty bread or rice.
Tools you’ll need
- large pot
- knife
- cutting board
- wooden spoon
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