loveandlemons
chickpea & saffron stew
A smoky tomato soup made with spinach, chickpeas and spices. Vegan and gluten free.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
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.
2
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.
olive oil4 tablespoons
3
Add garlic, cumin & paprika, and cook for about ⏱️ 30 seconds more (don't let them burn).
cumin2 teaspoonpaprika (I used a combo of sweet & smoked, but use what you have)3 teaspoons
4
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.
5
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.
6
Serve with crusty bread and a glass of wine.
7
Refrigerate or freeze the leftovers - this is one that tastes better the next day.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...