This Chickpea & Saffron Stew is a vibrant, aromatic dish that brings warmth and comfort to any table. The golden saffron infuses the broth with a delicate floral note, while tender chickpeas add a satisfying, creamy texture.
In just under an hour, you’ll have a hearty stew that’s both nourishing and indulgent, with layers of earthy spices and a hint of sweetness from caramelized onions. Perfect for cozy evenings, it’s a dish that feels luxurious yet simple to prepare.
Ingredients for Chickpea & Saffron Stew
- 4 tablespoons olive oil
- 3 shallots (or 1 small onion), chopped
- 3-4 cloves garlic, minced
- 2 teaspoons cumin
- 3 teaspoons paprika (use a mix of sweet and smoked, or whatever you have)
- 2-4 tablespoons sherry vinegar (adjust for desired tanginess)
- 1 (28-oz) can whole peeled tomatoes (drained, juice reserved for another use)
- 2 teaspoons saffron (adjust to taste)
- Pinches of red pepper flakes (to taste)
- 2-3 cups fresh chickpeas (or 2 cans, rinsed and drained)
- 2 cups vegetable broth
- 4 cups baby spinach
- Salt & pepper (to taste)
Step-by-Step Instructions
- Prepare the tomatoes: Drain the canned tomatoes, reserving the juice for another use. Place the whole tomatoes in a small bowl and gently break them apart with your hands. Set aside.
- Sauté the aromatics: In a large pot, heat the olive oil over low to medium heat. Add the chopped shallots (or onion) and a pinch of salt. Cook until translucent, about 5 minutes.
- Add spices: Stir in the minced garlic, cumin, and paprika. Cook for 30 seconds, being careful not to let the spices burn.
- Deglaze the pot: Add 2 tablespoons of sherry vinegar, scraping up any bits stuck to the bottom of the pot.
- Cook the tomatoes: Add the broken-up tomatoes and cook for about 1 minute, until bubbling.
- Simmer the stew: Stir in the saffron, red pepper flakes, chickpeas, and vegetable broth. Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
- Add spinach: Stir in the baby spinach and let it wilt for a few minutes.
- Adjust seasoning: Taste the stew and add more sherry vinegar for extra tang, if desired. Season with salt and pepper to taste.
- Serve: Enjoy warm with crusty bread and a glass of wine. Store leftovers in the refrigerator or freezer—this stew tastes even better the next day!
Perfect Pairings: Serving Suggestions
This Chickpea & Saffron Stew is a star on its own, but it shines even brighter with the right accompaniments. Serve it with crusty bread for dipping into the flavorful broth, or pair it with a side of couscous or quinoa for a heartier meal. A crisp green salad with a lemony vinaigrette balances the stew’s richness beautifully. And don’t forget that glass of wine—a dry white or light red complements the saffron and spices perfectly.
Make It Your Own: Recipe Variations
Feel free to tweak this stew to suit your taste or pantry. Swap spinach for kale or Swiss chard, or add diced sweet potatoes for extra sweetness and texture. If you’re not a fan of saffron, try a pinch of turmeric for a similar golden hue. For a creamier version, stir in a splash of coconut milk or a dollop of yogurt before serving. The possibilities are endless!
Save Time: Quick Prep Tips
Short on time? Use pre-chopped onions and minced garlic to speed up the prep process. Opt for canned chickpeas instead of fresh—just rinse and drain them well. If you’re in a rush, skip breaking apart the tomatoes by hand and use a pair of kitchen scissors to chop them directly in the can. These small shortcuts can make a big difference without sacrificing flavor.
Leftovers Love: Storage & Reheating
This stew tastes even better the next day, so don’t hesitate to make extra! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen it up. It’s a lifesaver for busy weeknights!
Spice It Up: Adjusting the Heat
If you like a little kick, amp up the red pepper flakes or add a diced jalapeño when cooking the onions. For a milder version, reduce the red pepper flakes or omit them entirely. Taste as you go and adjust the seasoning to your preference—cooking is all about making it work for you!
Chickpea & Saffron Stew
Ingredients
- 4 tablespoons olive oil
- 3 shallots (or 1 small onion), chopped
- 3-4 cloves garlic
- 2 teaspoon cumin
- 3 teaspoons paprika (I used a combo of sweet & smoked, but use what you have)
- 2-4 tablespoons sherry vinegar (depending on how much tang you like)
- 1 28-oz can whole peeled tomatoes, use the tomatoes only, not the juice
- 2 or so teaspoons saffron
- pinches red pepper flakes
- 2-3 cups fresh chickpeas (or 2 cans, rinsed and drained)
- 2 cups veggie broth
- 4 cups baby spinach
- salt & pepper
Instructions
- Drain tomatoes (save the juice they were in for something else). Place the whole tomatoes in a small bowl and gently break them apart with your hands. Set aside.
- In a large pot, heat the olive oil and add the onions and a few pinches of salt. Let the onions cook on low to medium heat until translucent. About 5 minutes.
- Add garlic, cumin & paprika, and cook for about 30 seconds more (don’t let them burn).
- Add 2 tablespoons of sherry vinegar and stir, getting off any small bits that are sticking to the bottom of the pot.
- Add tomatoes and cook (they should be bubbling) for another minute or so.
- Add the saffron, red pepper flakes, chickpeas & broth. Reduce heat and simmer for 20 minutes or so.
- Stir in the spinach and let it wilt down for a few minutes.
- Taste and adjust seasonings. I usually add another tablespoon or two of sherry vinegar for more zing, but if zing isn’t your thing, you can leave it be.
- Serve with crusty bread and a glass of wine. Refrigerate or freeze the leftovers – this is one that tastes better the next day.