Chickpea Saffron Stew

Name: Chickpea Saffron Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 tbsp olive oil; 3 shallots or 1 small onion, chopped; 3 to 4 garlic cloves; 2 tsp ground cumin; 3 tsp paprika sweet, smoked, or a combination; 2 to 4 tbsp sherry vinegar; 1 can whole peeled tomatoes (28-oz), drained; 2 tsp saffron about; Red pepper flakes; 2 to 3 cups cooked chickpeas or 2 cans, rinsed and drained; 2 cups vegetable broth; 4 cups baby spinach; Sea salt; Freshly ground black pepper

A pantry stew of tomatoes, chickpeas, smoked paprika, and saffron — smoky, warm, a little tangy from sherry vinegar, and even better tomorrow.

DifficultyEasyTotal time40 minServes4

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Overview

Prep10 min

Cook30 min

Total40 min

Servings4

DifficultyEasy

Equipment

Large pot
Wooden spoon

Method

Prep the tomatoes

Drain the tomatoes and gently break them apart with your hands.

Heat the oil

Heat the olive oil in a large pot.

Soften the shallots

Add the shallots or onion with a few pinches of salt. Cook over low to medium heat for about 5 minutes, until translucent.

Bloom the spices

Add the garlic, cumin, and paprika. Cook for about 30 seconds without letting the spices burn.

Deglaze

Add 2 tablespoons sherry vinegar and scrape up anything sticking to the bottom of the pot.

Add the tomatoes

Add the tomatoes and let them bubble for about a minute.

Add the chickpeas

Add the saffron, red pepper flakes, chickpeas, and vegetable broth.

Simmer

Reduce the heat and simmer for about 20 minutes.

Wilt the spinach

Stir in the spinach and let it wilt for a few minutes.

Adjust

Taste and adjust the seasoning. Add another tablespoon or two of sherry vinegar if you'd like more acidity.

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Tips

NoteStart with less sherry vinegar and taste at the end. This is one of those recipes where the amount depends a lot on how bright and tangy you want the final bowl.

NoteAnd definitely save the leftovers. This one settles into itself overnight in a very good way.

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Nutrition

AllergensNone of the major allergens

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Storage

Refrigerator / FreezerUp to 4 days refrigerated or 2 months frozen; it thickens slightly, so loosen with broth when reheating.

Frequently asked

Can I skip the saffron?+

You can, but saffron is what makes this stew feel special. Even a small pinch noticeably changes the aroma.

Can I add more vegetables?+

Yes — diced potato or red bell pepper simmer beautifully in the base; add them with the broth.

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