1 tsp olive oil
1 med yellow onion, chopped
3 garlic cloves, sliced or tbsp minced garlic
1 tsp smoked paprika
1/2 tsp cumin
1 tbsp dried thyme
2 med carrots, sliced
2 med celery sticks, sliced
1 red pepper, diced
*3 1/2 cups peeled tomatoes (tomato concasse) or 14 oz can, quarter
1 1/2 cups broccoli florets
1 cup vegetable stock
1 1/4 cup or 9 oz. chick pea garbanzos, cooked
If you want it more like a soup add additional vegetable stock.
Core and cut an x in the bottom of each tomato with a knife. Bring a pot of water to boil. Place tomatoes in water, reduce heat to simmer and cover. When the skin splits (10-40 sec) remove tomatoes and put them directly into cold water. Rub off skin. Cut in half to remove seeds and squeeze. Quarter.
1. Cook onions in oil 5-10 minutes in a stew pot/Dutch oven Med heat.
2. Add garlic, spices, carrots, celery and pepper; cook an additional 5 minutes
3. Add tomatoes, vegetable stock and broccoli florets; cook 20 minutes
Right before serving add the cooked chick pea garbanzos (cooked per package instructions).
If you don't want to use cooked chick pea garbanzos you can substitute lentils or split pea. Or...like me, I diced up 2 medium size Yukon gold potatoes (peeled) and added them in with the tomatoes instead.
I traded broccoli for beef and switched out vegetable stock for beef broth, which I added enough to cover the vegetables.