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.
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