Ingredients
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1 cup
dry chickpeas, soaked overnight (or 2-15 ounce cans)
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1/2
medium onion, chopped
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3
cloves garlic, minced
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2
large carrots, cut on the bias
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2 tablespoons
olive oil
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1/2 teaspoon
smoked paprika (hot or mild)
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1 pinch
saffron threads
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3 cups
vegetable stock or water
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1 cup
lacinato kale, roughly chopped
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4 tablespoons
fresh mint, chopped
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Salt and pepper, to taste
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Plain yogurt, for topping
Directions
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Place pre-soaked chickpeas in a large pot and cover with water, bring up to a heavy simmer and cook for about 45 minutes to an hour, stirring occasionally and adding water as needed to keep them covered. Note: If you’re using canned chickpeas you do not need to do this, they can be added directly to the vegetables as mentioned in step 4.
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Meanwhile, in a smaller pot, crumble a large pinch of saffron into 3 cups of stock (or water) and bring to heat. Allow to the saffron to steep in the hot (but not boiling) stock/water for at least 15 minutes.
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While the chickpeas are cooking, sauté the onion and garlic in olive oil in a large sauté pan over medium heat until translucent, about 10 minutes. Add the carrot and paprika and cook until the paprika is fragrant, 2 minutes or so. Remove from heat until chickpeas are ready to be added.
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Once the chickpeas are nearly tender but still have a slight texture in the middle (about 45-60 minutes) they can be strained (reserve their cooking water) and added to the sauté pan with the vegetables. Pour the saffron stock/water overtop and bring to a simmer. Cover and simmer for about 10 minutes, until chickpeas are cooked through. Note: Add a small amount of leftover chickpea cooking water if needed/desired to keep the stew on the soupier side.
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Stir 2 tablespoons of mint and the chopped kale into the stew, season well with salt and pepper, and cover for about 2 minutes more. Dish the stew into four large bowls and top with the remaining mint and a dollop of plain yogurt. Serve hot.
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