3 cups broccoli florets
1  medium pepper, diced
1  small zucchini, sliced
1  medium yellow onion, diced
3 cups fresh tomatoes, diced
2 cups cooked garbanzo beans
4 cups cooked brown or 4 cups cooked white rice
1/2 teaspoon saffron threads
1 teaspoon ground ginger root
1 1/2 cups fresh or frozen peas
1/2 cup sliced mushrooms

Boil broccoli in a 2 quart sauce pan for 4 minutes, drain.

Heat oil in a skillet over medium heat, sauté peppers, zucchini, and onion for 5 minutes. Stir in remaining ingredients, including broccoli, cook for 5 more minutes, stirring frequently until hot.