Yield: 4.2 kg

Ingredients

2 Onion, chopped
5 Garlic Cloves, minced
2 Green Bell Peppers, long thin slices
5 cm Fresh Ginger / 1 tsp Ground Ginger
2 Habanero Peppers
1 kg Broccoli, chopped
2 can (796 ml) Diced Tomatoes
1 L Vegetable Broth
2 tsp Salt
1 tbsp Cumin
3 Tbsp Jamaican Curry Powder
1 tsp Smoked Paprika
1/2 tsp Black Pepper
500 g Red Kidney Beans, cooked
500 g Chickpeas, cooked
1 bunch (150g) Cilantro, chopped

Nutrition Information

Yield

Serving Size

700g / >2 cups
Amount Per Serving Calories 370 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 1331mg Carbohydrates 68g Net Carbohydrates 0g Fiber 21g Sugar 13g Sugar Alcohols 0g Protein 21g

I made a batch of a lot of chickpeas and red kidney beans, which I package in 1 kg zip locks and freeze them.

I didn't have enough for either the red kidney beans or chickpeas separately, so decided to mix them together in a dish that went beyond my expectation.

Maybe the curry could handle another tablespoon of that Jamaican spice, or two...

I made steel-cut oatmeal and poured this on top, it fills me up for the day, which is good if you are practicing intermittent fasting.

Instructions

Pour a bit of vegetable broth on a pan heated to medium heat. Add Onions and cook for 5-10 minutes.
Add garlic, bell peppers, ginger, habanero, and cook for an additional 5-10 minutes. stir occasionally.
Add in the broccoli and cook for 10 minutes. stirring occasionally.
Add the diced tomatoes, broth, spices and bring to boil then reduce to simmer for 15 minutes.
Add the beans and stir gently for five minutes.
Top it off with Cilantro.

Notes

Because no oil is used, don't try to spend a lot of time cooking the onions.

Broccoli Bean Curry (Oil Free)