– 1/2 tbsp of canola or vegetable oil (or 3 tbsp water) – 1 C of diced onion (about 1 medium onion) – 1 tsp of minced garlic (about 2 small cloves) – 5 C of water and 2 1/2 vegetable bouillon cubes, or 5 C vegetable broth – 6 C of chopped russet or red potatoes (about 8 small potatoes) – 10 oz of frozen broccoli or 3 crowns of fresh broccoli, chopped – Juice of 1 small lemon – Pinch of pepper – 15 oz of chickpeas, drained and rinsed, added in step 2 (optional) – Red chili flakes for topping (optional)