Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Base
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant.
- 2
Add Vegetables
Stir in the diced bell pepper and chopped tomatoes. Cook for about 5-7 minutes, until the vegetables are softened.
- 3
Incorporate Chickpeas
Add the cooked chickpeas to the skillet. Stir in the paprika, saffron, salt, and black pepper.
- 4
Add Broth
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld.
- 5
Finish and Serve
Once the mixture has thickened slightly, remove it from heat. Stir in the chopped fresh parsley and adjust seasoning if necessary. Serve warm.