Chickpeas and Saffron Stew

Written by MjauAugust 5, 2017

Easy? CHECK. Fast? CHECK. Nutritionous? CHECK. Filled with protein? CHECK. Tasty AF? CHECK. Vegan? ALWAYS.

 

Chickpea & Saffron Stew

4 servings, about 20 min

  • 1 yellow onion, chopped
  • 2 tablespoons tomatopuré
  • 2 tablespoons paprika powder
  • 2 teaspoons spice cumin
  • 1 teaspoon cumin
  • 1 tablespoon cinnamon
  • 1 package of saffron, 0,5 g
  • 2 dl (1 cup) crushed tomatoes (about 5 fresh ones)
  • 1 jar kokosmjölk à 400 ml
  • 1 bunch cilantro
  • 2 jars chickpeas à 400 g (around 6 dl (2,5 cup) kokta)
  • Salt, to taste

How to cook it:

  • Heat up some oil in a big pot.
  • Fry the onion and paprika until soft, a couple of minutes.
  • Add everything except the chickpeas and half the cilantro.
  • Bring to a boil, then reduce to medium low heat.
  • Let it simmer for 10 min.
  • Add the rest of the ingredients.
  • Serve with half a lemon and rice or whatever you fancy.