North African Stew

1 medium onion, thinly sliced
1 medium red bell pepper, coarsely chopped
1 tsp cinnamon
2 tsp ground cumin
1/4 tsp cayenne pepper
2 C fresh tomatoes, quartered
1/2 C no-salt-added tomato juice
2 T fresh lime juice
1/4 tsp saffron threads
4 small new potatoes, sliced
2 C broccoli florets
2 C cooked chickpeas, drained

Sauté onion, bell pepper, cinnamon, cumin, and cayenne over medium heat, stirring occasionally, until tender, about 5 minutes. Add tomatoes, tomato juice, lime juice, saffron, potatoes, and 1/2 C of water. Bring to a boil; reduce heat and simmer, covered, until the potatoes are almost tender, about 20 minutes. Stir in the broccoli florets and chickpeas. Increase heat and return to a boil. Reduce heat and simmer, covered, until the potatoes and broccoli are tender, about 10 to 15 minutes.