Brothy and comforting, but with a whiff of the exotic from saffron, these delicious chickpeas are good as a side dish for fish, over grains, or as part of a composed vegetable plate or bowl.
This recipe goes with: Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts.
5 cups cooked canned chickpeas or Herbed Chickpeas (save liquid from can or from cooking)
1/2 teaspoon saffron threads
2 tablespoons vegetable oil
1/2 cup diced onion
1 teaspoon ground cumin
1 teaspoon ground coriander
3 minced garlic cloves
1 teaspoon fine sea salt
1 1/2 cups canned crushed tomatoes
How to Make It
Drain chickpeas, reserving liquid, and put chickpeas back in pot with 3 cups liquid, adding water if needed to make 3 cups (a surprising amount of liquid will get absorbed as the chickpeas cool). Grind saffron threads to a coarse powder in a spice grinder; set aside.
Heat oil in a medium frying pan over medium-high heat, add onion, and cook, stirring often, until softened and beginning to brown, 3 to 5 minutes. Stir in cumin and coriander and sizzle, stirring, 30 seconds. Stir in garlic, saffron, and salt, then pour into chickpeas. Add crushed tomatoes to chickpeas, stir, and simmer, covered, 10 minutes to meld flavors.
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