Fast and affordable – ready in under 25 minutes

Plant-based & filling – protein-packed chickpeas

One pot – minimal cleanup

Flexible ingredients – easy swaps and add-ins

Deep Spanish-inspired flavor without complicated steps

Instructions

Step 1: Bloom the saffron
Warm the vegetable broth gently (do not boil).
Add the saffron threads and let them steep for 5 minutes. This releases maximum color and aroma and prevents wasting the spice.

Step 2: Cook the garlic
Heat olive oil in a medium pot over medium heat.
Add the minced garlic and sauté for 30 seconds, just until fragrant. Avoid browning.

Step 3: Add tomatoes and chickpeas
Stir in the crushed tomatoes and chickpeas.
Cook for 2 minutes, allowing the flavors to combine and the tomatoes to reduce slightly.

Step 4: Add the broth
Pour in the saffron-infused broth (including the threads).
Stir well and bring the mixture to a gentle simmer.

Step 5: Season
Add smoked paprika, salt, and black pepper.
Taste and adjust seasoning as needed.

Step 6: Simmer
Let the stew simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened and rich.

Step 7: Finish
If using spinach, stir it in during the last minute of cooking until wilted.
Remove from heat and serve warm.

Tips for Best Flavor
Use good olive oil — it’s a key flavor here.

Don’t rush the simmer; it helps the chickpeas absorb seasoning.

Add a splash of broth if the stew thickens too much.

Serving Suggestions
This stew pairs perfectly with:
Crusty bread
Steamed rice
Roasted or boiled potatoes

Variations & Add-Ins
Add protein: chorizo, shredded chicken, or extra white beans

Add vegetables: bell peppers, zucchini, peas

Make it spicy: chili flakes or hot smoked paprika

Make it heartier: serve over rice or couscous

Storage & Reheating
Refrigerate: Store in an airtight container for up to 3 days

Reheat: Warm gently on the stovetop or microwave, adding a splash of broth if needed