Wash the broccoli and then cut it into small florets. You can use the stem of the broccoli as well, if you like. It is actually quite healthy as well. You need to peel the hard outer skin off and can then cut the rest of the stem in small pieces. Wash the tomatoes and cut them into small pieces.

Heat up the oil in a deep pan. When it is hot, add cumin, mustard, coriander, turmeric and garam masala in the pan. Stir to keep the spices from burning. When they have developed their aroma, add the green chickpeas into the pan. Cover the pan and let them cook at medium heat. Stir from time to time.

After twenty minutes, you can add the broccoli florets and pieces. Place the lid back on the pan and stir from time to time. In the meantime you can wash and pick the coriander leaves.

After another fifteen minutes, check whether everything is cooked well and has become soft. If so, switch your stove off – you are done. Sprinkle the coriander leaves on top of it for decoration and enjoy a tasty dish!