Chickpea Stew (Persian Style)

Ingredients

• 1 can (8oz / 230g) chickpeas
• 1 small onion finely diced
• 2 garlic cloves diced
• 1 1/2 cups vegetable broth - I prefer low sodium
• Good pinch of saffron threads - or 1/8 teaspoon ground saffron
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste
• *Optional garnish squeeze of lemon juice
• Serve with Persian rice, easy basmati rice or bread

Instructions

1. 1

   Using a mortar and pestle, grind the saffron into a powder like consistency

2. 2

   Add ⅛ teaspoon of the ground saffron to a small glass with 2 tablespoons of boiling water and leave to infuse while you prepare and chop the ingredients*If you love the taste of saffron as much as I do, feel free to increase or double the amount

3. 3

   Saute the onion in olive oil over medium heat, once translucent add the garlic and saute for 1 minute

4. 4

   Pour in the vegetable broth, season with salt and pepper and simmer on a low heat with the lid on to bring to a boil

5. 5

   Once it starts to boil, add the saffron infused water along with the chickpeas. Stir through and simmer with the lid on for 15-20 minutesServe your delicious Chickpea Stew with Persian rice, easy basmati rice or crusty bread with an optional squeeze of lemon juice and enjoy!