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.
- Add slightly sautéed chopped carrots or potato wedges.
- Use dried chickpeas.