1 pint grape tomatoes, halved or 1 large tomato, chopped
1 head of broccoli, chopped or broken into bite-sized pieces
3 tbsp sherry
2 cups cooked black beans or 1 15-ounce can, well-drained
1 bunch cilantro (or coriander), chopped
Sea salt and fresh ground pepper, to taste
A handful of pumpkin seeds for garnish (optional)
Heat olive oil in a large pot over a medium heat. Add chopped garlic, pepper and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables soften and turn translucent.
Add cumin, grape tomatoes and broccoli, stirring gently to combine. Add sherry and stir again. Cover the pot, reduce heat to medium-to-low and continue cooking for about 10 minutes, until the broccoli is al dente but still a healthy, bright green.
Gently mix in black beans. Cover and heat through for another 10 minutes or so.
Add chopped cilantro, season with sea salt and pepper. Top with optional pumpkin seeds, if desired.