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Finely mince 3 cloves of garlic, finely dice ½ of an onion, drain & rinse two 15 ounce cans of cooked chickpeas and reserve 3 cups of frozen broccoli
Heat a large fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic and mix with the olive oil, after 3 minutes and the onions are nice and translucent, add in 1 tsp cumin powder & ½ tbsp sweet smoked Spanish paprika and mix it all together, then add in the frozen broccoli, ½ cup vegetable broth and season with sea salt & black pepper, give it a gentle mix so everything is well mixed, evenly divide 12 cherry tomatoes around the ingredients and place a lid on the pan
After 5 minutes remove the lid from the pan, add in the rinsed chickpeas and season again with sea salt & black pepper, mix together until well combined, simmer for 4 minutes or until the broth has reduced in half, remove from the heat and serve directly from the pan, enjoy!