Summary

Ingredients

• 1 head broccoli
• 500 g potato (s)
• 3 medium carrot (s)
• 2 bell peppers, yellow and red
• 3 spring onion (s)
• 1 jar chickpeas, 25 g drained weight
• 1 small chilli pepper (s)
• 1 clove garlic
• 1 small onion (s)
• 1 organic lemon (s)
• 500 ml vegetable stock
• 2 tablespoon olive oil
• 1 teaspoon, cut Ras el Hanout
• salt and pepper
• sugar

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Instructions

1. Peel and dice the potatoes, peel and dice the carrots, core the red and yellow peppers and cut into diamonds, divide the broccoli into florets, cut the spring onion into rings, peel and finely chop the onion and garlic, core and finely chop the chilli pepper. Rub the zest of the lemon and squeeze out the juice.
2. Heat olive oil in a saucepan, sweat the onion and garlic, then first add the potatoes and carrots and let them sweat for about 1 minute, then add the peppers and chilli and add a level teaspoon of Ras el Hanout and everything for another 2 minutes sweat. Then deglaze with the vegetable stock, bring to the boil and simmer for about 7 minutes.
3. Then add the drained chickpeas and broccoli and simmer for another 5 minutes. Add the spring onions 2 minutes before the end of the cooking time.
4. Season the dish with a little lemon peel and juice and with salt and pepper and possibly a little bit of Ras el Hanout to taste. Round off with a little sugar if necessary.
5. Tip: Instead of jar chickpeas, you can also use dried chickpeas. These must be soaked in plenty of cold water for approx. 12 hours, then pour off the soaking water and cook in fresh water for approx. Pour off! Once cooked this way, the chickpeas can be frozen without any loss of quality.
6. Variation: Use 2 stalks of celery instead of spring onions.