The Best Chickpea Stew with Saffron
Looking to add a few more chickpeas into your diet? Try this stew that makes for a complete meal in one dish. It’s also vegetarian-friendly. Now on Foodal.
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 2tablespoons olive oil
  • 1 large onionchopped
  • 3 garlic clovesminced
  • 2 large carrotschopped
  • 215-ounce cans chickpeasrinsed and drained
  • 1/2cup uncooked brown rice
  • 4cups vegetable broth
  • 3 large egg yolks
  • 1cup plain Greek yogurt
  • 1/4teaspoon saffron
  • Salt and Pepperto taste
  • ground paprikafor garnishing
  • chopped cilantrofor garnishing
  1. Heat the olive oil in a medium stockpot. Saute the onions and garlic until the onions start to soften and become translucent, stirring occasionally. Add carrots and saute for 2-3 minutes.
  2. Add chickpeas, brown rice, and vegetable broth. Add some water, about 1 cup, so that all the vegetables are submerged. Bring to a boil. Cover the pot, lower the heat, and simmer for 15 minutes.
  3. In a medium bowl, whisk the egg yolks. Mix in the yogurt and saffron until completely incorporated.
  4. Take a cup of the hot liquid from the pot and add it slowly to the egg and yogurt mixture as you constantly whisk. Once combined, slowly add this mixture back into the pot.
  5. Continue to cook for about 5 more minutes while stirring constantly. The stew should start to thicken and appear creamy.
  6. Once thickened, season to taste with salt and pepper, and serve in bowls with a dash of paprika and chopped cilantro.