Dissolve bouillon in water to make the stock

Dice onion, finely chop carrots and broccoli florets with knife or food processor.

Lightly fry the onion in large pot. Add carrots until softened.

Pour broth into large pot with carrots and onions. Add the cans of chickpeas and diced tomatoes (drained)

Add chili sauce, brown sugar, and spoonfuls of peanut butter. Season with salt and pepper

Mix in broccoli. Cook until carrots and broccoli are cooked through