{"id":211,"date":"2015-03-04T19:27:42","date_gmt":"2015-03-05T00:27:42","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=211"},"modified":"2015-03-05T09:28:55","modified_gmt":"2015-03-05T14:28:55","slug":"chickpea-saffron-stew","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/04\/chickpea-saffron-stew\/","title":{"rendered":"chickpea &#038; saffron stew"},"content":{"rendered":"<div>Serves:\u00a0serves 3-4<\/div>\n<div>\n<div>Ingredients<\/div>\n<ul>\n<li>4 tablespoons olive oil<\/li>\n<li>3 shallots (or 1 small onion), chopped<\/li>\n<li>3-4 cloves of garlic<\/li>\n<li>2 teaspoon cumin<\/li>\n<li>3 teaspoons paprika (I used a combo of sweet &amp; smoked, but use what you have)<\/li>\n<li>2-4 tablespoons sherry vinegar (depending on how much tang you like)<\/li>\n<li>1 28-oz can whole peeled tomatoes, use the tomatoes only, not the juice<\/li>\n<li>2 or so teaspoons saffron<\/li>\n<li>pinches of red pepper flakes<\/li>\n<li>2-3 cups fresh chickpeas (or 2 cans, rinsed and drained)<\/li>\n<li>2 cups veggie broth<\/li>\n<li>4 cups baby spinach<\/li>\n<li>salt &amp; pepper<\/li>\n<\/ul>\n<\/div>\n<div>\n<div>Instructions<\/div>\n<ol>\n<li>Drain tomatoes (save the juice they were in for something else). Place the whole tomatoes in a small bowl and gently break them apart with your hands. Set aside.<\/li>\n<li>In a large pot, heat the olive oil and add the onions and a few pinches of salt. Let the onions cook on low to medium heat until translucent. About 5 minutes.<\/li>\n<li>Add garlic, cumin &amp; paprika, and cook for about 30 seconds more (don&#8217;t let them burn).<\/li>\n<li>Add 2 tablespoons of sherry vinegar and stir, getting off any small bits that are sticking to the bottom of the pot. Add tomatoes and cook (they should be bubbling) for another minute or so. Add the saffron, red pepper flakes, chickpeas &amp; broth. Reduce heat and simmer for 20 minutes or so.<\/li>\n<li>Stir in the spinach and let it wilt down for a few minutes. Taste and adjust seasonings. I usually add another tablespoon or two of sherry vinegar for more zing, but if zing isn&#8217;t your thing, you can leave it be.<\/li>\n<li>Serve with crusty bread and a glass of wine.<\/li>\n<li>Refrigerate or freeze the leftovers &#8211; this is one that tastes better the next day.<\/li>\n<\/ol>\n<\/div>\n<p>from <a href=\"http:\/\/www.loveandlemons.com\/2013\/01\/29\/chickpea-saffron-stew\/\">loveandlemons<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves:\u00a0serves 3-4 Ingredients 4 tablespoons olive oil 3 shallots (or 1 small onion), chopped 3-4 cloves of garlic 2 teaspoon cumin 3 teaspoons paprika (I used a combo of sweet &amp; smoked, but use what you have) 2-4 tablespoons sherry vinegar (depending on how much tang you like) 1 28-oz can whole peeled tomatoes, use [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[12,32],"class_list":["post-211","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-soup","tag-vegan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-3p","jetpack-related-posts":[{"id":431,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/10\/14\/crisp-black-bean-tacos-with-feta-and-cabbage-slaw\/","url_meta":{"origin":211,"position":0},"title":"Crisp Black Bean Tacos with Feta and Cabbage Slaw","author":"wvallen","date":"October 14, 2023","format":false,"excerpt":"from Smitten Kitchen 1 15-ounce can black beans, drained 1 teaspoon ground cumin 5 teaspoons olive oil, divided 2 tablespoons (or more) fresh lime juice 2 cups shredded cabbage or packaged coleslaw mix 2 green onions, thinly sliced 1\/3 cup chopped fresh cilantro 4 white or yellow corn tortillas 1\/3\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":211,"position":1},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":365,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/slow-cooker-ribollita\/","url_meta":{"origin":211,"position":2},"title":"Slow Cooker Ribollita","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/www.101cookbooks.com\/archives\/slow-cooker-ribollita-recipe.html If you're using canned beans, use 2 14-ounce cans, drained and well-rinsed. 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 celery stalks, chopped 3 medium cloves garlic, chopped 2 medium carrots or equiv. winter squash, chopped 1 medium red onion, chopped 1\/2 teaspoon crushed red pepper flakes\u2026","rel":"","context":"In \"slow cooker\"","block_context":{"text":"slow cooker","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/slow-cooker\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":385,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/06\/27\/chickpeas-and-kale-in-%e2%80%a8spicy-pomodoro-sauce%e2%80%a9\/","url_meta":{"origin":211,"position":3},"title":"Chickpeas and Kale in \u2028Spicy Pomodoro Sauce\u2029","author":"wvallen","date":"June 27, 2018","format":false,"excerpt":"https:\/\/www.foodandwine.com\/recipes\/chickpeas-and-kale-in-spicy-pomodoro-sauce Ingredients 1\/2 cup extra-virgin olive oil\u2029\u00a0 5 garlic cloves, thinly sliced\u2029\u00a0 One 28-ounce can whole peeled Italian tomatoes, crushed by hand\u2029\u00a0 1 1\/2 teaspoons fennel seeds\u2029\u00a0 1 teaspoon crushed red pepper\u2029\u00a0 Kosher salt\u2029\u00a0 One 8-ounce bunch of Tuscan kale, stemmed and 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