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Mediterranean Saffron Stew

Source: a beautiful bowl of soup by Paulette Mitchell

  • 1/2 teaspoon saffron threads, crushed. (If no saffron, use a smoky paprika).

  • Olive oil or coconut oil to saute.

  • 2 cups of dry chickpeas, soaked overnight, then cooked separately until soft.

  • 2 pounds of potatoes, bite sized cubes.

  • 1 cup diced onions, sweet.

  • 4 cloves garlic, diced or crushed.

  • 4 cups of vegetable stock.

  • 15 oz can of petite diced tomatoes.

  • 2 tsp of dried, crushed rosemary.

  • 1/4 tsp of red chilli flakes.

  • chopped cilantro.

  • Salt and pepper to taste.

  1. If using saffron, soak the crushed threads in hot water, set aside.

  2. In a soup pot, add the oil, onions, chili flakes, rosemary, and garlic. Saute on medium heat until the onions are translucent.

  3. To the pot, add all of the other ingredients except the cilantro and salt. Bring to a boil. Reduce heat and cook until potatoes are tender - about 10 minutes.

  4. Finally add the cilantro and then salt/pepper to taste.


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