Golden Chickpea Stew with Saffron Tomato Broth and Cilantro Oil

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground turmeric
• •1 pinch saffron threads, soaked in 2 tablespoons warm water
• •1 can (14 ounces) diced tomatoes
• •4 cups vegetable broth
• •2 cans (15 ounces each) chickpeas, drained and rinsed
• •1 medium carrot, peeled and diced
• •1 small zucchini, diced
• •Salt and black pepper to taste
• •2 tablespoons fresh cilantro leaves, finely chopped
• •2 tablespoons olive oil (for cilantro oil)
• •Juice of 1/2 lemon

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic, ground cumin, smoked paprika, and ground turmeric. Cook for 1-2 minutes until fragrant.

3. 3

   Add the soaked saffron threads along with their warm water and stir to combine.

4. 4

   Pour in the diced tomatoes and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.

5. 5

   Add the vegetable broth, chickpeas, diced carrot, and zucchini. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender.

6. 6

   Season the stew with salt and black pepper to taste. Stir in the juice of half a lemon to brighten the flavors.

7. 7

   While the stew is simmering, prepare the cilantro oil. In a small bowl, combine 2 tablespoons of olive oil with the finely chopped cilantro leaves. Mix well and set aside.

8. 8

   Ladle the stew into bowls and drizzle each serving with the cilantro oil. Serve immediately with crusty bread or your favorite side dish.