- dinner
- mediterranean
- stew
- chickpeas
- vegetarian
Tomato Saffron Chickpea Stew
A bright Mediterranean chickpea stew with tomato, saffron, spinach and yogurt.
Ingredients
- 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
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.