Soups & Stewsdeliciouslyella
Comforting Chickpea & Saffron Stew
This is a real celebration of vibrant cherry tomatoes, gently simmered in a creamy lentil stew with warming spices and cosy chickpeas. It’s perfect to make for your friends and family on a cosy night in.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large saucepan or casserole dish set over medium heat. Add the garlic, bay leaf, cardamom and coriander seeds; cook for 2–⏱️ 3 minutes until fragrant.
olive oil2 tablespoonsbay leaf1coriander seeds0.5 teaspoon
2
Add the onion, chilli powder (if using) and a pinch of salt; cook for 15–⏱️ 20 minutes until softened.
chilli powder0.5 teaspoon
3
Stir in the stock, lentils, chickpeas, tomatoes and saffron. Bring to the boil, then reduce the heat and simmer with the lid off for 30–⏱️ 35 minutes, until reduced by about half (the tomatoes should have mostly broken down); stir in the lemon juice and season to taste with salt.
chickpeas8.5 ozsaffron1 pinchlemon0.5
4
Meanwhile, set a small frying pan over medium–low heat, add the cashews and toast them for 8–⏱️ 10 minutes until golden; set aside.
5
To serve, stir in the spinach until wilted and divide the stew between bowls. Add a dollop of coconut yoghurt (if using), scatter over the cashews and garnish with plenty of black pepper.
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