Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
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Peel and cut your potatoes so that they all have a similar size and shape.
Wash and cut your broccoli and tomatoes so that they all are a similar size.
Finely chop your parsley.
Cut and squeeze your lemon so you can use the juice later.
Heat vegetable oil in a pot, add Chickpeas and Potatoes and fry for 5 minutes.Then add Broccoli and Corn, fry for 5 minutes.Finally, add Tomatoes and fry for 5 more minutes.
Add canned tomatoes and mix.
Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.