dry chickpeas, soaked overnight (or 2-15 ounce cans)
medium onion, chopped
cloves garlic, minced
large carrots, cut on the bias
smoked paprika (hot or mild)
vegetable stock or water
lacinato kale, roughly chopped
fresh mint, chopped
Salt and pepper, to taste
Plain yogurt, for topping
In This Recipe
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.
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.
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.
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.
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.