Saffron Chickpea Stew with Chard and Lemon

Ingredients

• extra-virgin olive oil3 tbsp
• yellow onion, diced1 large
• garlic, minced4 cloves
• tomato paste2 tbsp
• ground cumin1 tsp
• sweet paprika1 tsp
• saffron threadslarge pinch
• cooked chickpeas (or 2 cans, drained)3 cups
• vegetable broth2 cups
• swiss chard, stems sliced and leaves torn1 bunch
• lemon, halved1
• flat-leaf parsley, chopped1/4 cup
• sea salt and black pepperto taste

Steps

1. 1

   Bloom the saffron.

   Bloom the saffron in 2 tablespoons of hot water and set aside.

2. 2

   Cook onion and chard stems.

   Heat the olive oil in a wide pot over medium heat. Cook the onion with a pinch of salt until soft and lightly caramelized at the edges, 8 minutes. Add the chard stems and cook another 3 minutes.

3. 3

   Stir in garlic and spices.

   Stir in the garlic, tomato paste, cumin, and paprika. Cook until the paste turns brick red and smells toasty, 2 minutes.

4. 4

   Simmer chickpeas with saffron broth.

   Add the chickpeas, broth, and bloomed saffron with its soaking liquid. Simmer until the chickpeas turn creamy and the broth thickens, about 15 minutes.

5. 5

   Fold in chard leaves and season.

   Fold in the torn chard leaves and cook just until wilted, 2 minutes. Squeeze in the juice of half a lemon and adjust salt and pepper.

6. 6

   Serve with parsley and lemon.

   Ladle into bowls, finish with parsley, a generous drizzle of olive oil, and a second wedge of lemon at the table.