Saffron Stewed Chickpeas: Healthy Dinner Recipes

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When travelling in Turkey, I picked up some saffron. I didn’t know what I’d do with it, as I’m really not much of a cook, but it seemed a good gift for a chef friend–I’d split the small container with her, as it’s notoriously expensive. I know I could add it to my rice, but I keep forgetting. So, as a result, my share is still waiting to be used.

And now I’ve found a recipe I had saved and forgotten. Yum! Time to get cooking! This is one of the healthy dinner recipes I love. Easy.

Yes, saffron is expensive, but a little goes a long way. And it’s good for you! Saffron has powerful antioxidants and it can be used as a digestive, an antidepressant, cancer fighter, and immune system support.

This may become one of my special go-to easy-to-make healthy dinner recipes. 

Saffron Stewed Chickpeas Recipe

I skipped the olives that are in the original recipe, as I don't like olives, but you can add them in, if you like.

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Ingredients

  

• 2 Tbsp extra virgin olive oil
• 1 red bell pepper seeded, cut into 1/2" cubes
• 1 onion thinly sliced
• 2 garlic cloves minced
• 1 – 28 oz can diced tomatoes
• 2 cups dried chickpeas boiled and drained
• 1/3 cup orange juice
• 1/4 tsp saffron threads

Instructions

 

• Heat oil over medium heat in a large pot.
• Add bell pepper, onion, and garlic.
• Sauté for 10 minutes, until veggies are soft.
• Stir in tomatoes, chickpeas, orange juice, and saffron.
• Bring to a boil.
• Reduce to a simmer, cover, and cook for 10 minutes.
• Serve hot.

Notes

Adapted from Alive Magazine