Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Moroccan Chickpea Stew

Moroccan Chickpea Stew

Moroccan Chickpea Stew

3 teaspoons saffron
3 cups boiling water
¼ cup extra virgin olive oil
6 garlic cloves, finely chopped
1-2 Mexican dried chiles, such as Guajillo
1 tablespoon sweet paprika
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon pepper
3 15 ounce cans chickpeas, drained and rinsed
1 14 ounce can chopped tomatoes
2 tablespoons tomato paste
1 cup roughly chopped cilantro

  • In a medium bowl, using the back of a spoon, crush the saffron until it starts to crumble.
  • Add boiling water to bowl and set aside.
  • Warm oil in a large pot over medium heat.
  • Add garlic and dried chili, cook until garlic becomes golden.
  • Add paprika, salt and pepper, stir and add the drained chickpeas and stir.
  • Add saffron water, chopped tomatoes, tomato paste and cilantro.
  • Bring to a boil and reduce heat to a simmer, cover and cook for one hour.

    Optional:
  • Add slightly sautéed chopped carrots or potato wedges.
  • Use dried chickpeas.

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