Chickpea & Saffron Stew
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.
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.
Tried this recipe?Let us know how it was!