dinner
mediterranean
stew
chickpeas
vegetarian

Tomato Saffron Chickpea Stew

Name: Tomato Saffron Chickpea Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp Extra-virgin olive oil; 1 Yellow onion; 3 clove Garlic cloves; 1 tsp Smoked paprika; 1 tsp Ground cumin; 1 pinch Saffron threads; 2 tbsp Tomato paste; 800 g Canned whole peeled tomatoes; 800 g Chickpeas; 250 ml Vegetable stock; 150 g Baby spinach; 1 tsp Fine sea salt; 0.5 tsp Black pepper; 120 g Thick Greek yogurt; 0.5 Lemon; 3 tbsp Chopped flat-leaf parsley; Grilled sourdough

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A bright Mediterranean chickpea stew with tomato, saffron, spinach and yogurt.

Prep

15 min

Cook

35 min

Serves

Level

Easy

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Ingredients

17 items

Extra-virgin olive oil2 tbsp

Yellow onion1

Garlic cloves3 clove

Smoked paprika1 tsp

Ground cumin1 tsp

Saffron threads1 pinch

Tomato paste2 tbsp

Canned whole peeled tomatoes800 g

Chickpeas800 g

Vegetable stock250 ml

Baby spinach150 g

Fine sea salt1 tsp

Black pepper0.5 tsp

Thick Greek yogurt120 g

Lemon0.5

Chopped flat-leaf parsley3 tbsp

Grilled sourdough

Method

7 steps

Warm the olive oil in a wide casserole over medium heat. Add the onion with a pinch of salt and cook for about 8 minutes, until soft and lightly golden.

Add the garlic, paprika, cumin and saffron. Stir for about 45 seconds, then add the tomato paste and cook until it darkens slightly.

Add the crushed tomatoes, chickpeas, stock, salt and pepper. Bring to a gentle simmer and cook uncovered for about 22 minutes, stirring occasionally, until thick and glossy.

Fold in the spinach a handful at a time and cook for 2 minutes, just until wilted.

Squeeze in the lemon and check the seasoning.

Spoon into bowls, add a dollop of yogurt and finish with parsley and a thread of olive oil.

Serve with grilled sourdough for scooping.