Chickpea and Broccoli Stew in Tomato Sauce

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the cumin, turmeric, paprika, salt and black pepper and stir.
2. 5
   Add the tomatoes and cook 10 minutes.

   Stove
3. 6
   Add the carrot and water and bring to a boil.

   Stove
4. 7
   Turn down the heat, cover and simmer 10 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Add the broccoli and chickpeas and cook another 12–15 minutes.

   Stove
6. 9
   Serve the stew with bread.