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Saffron Chickpea Stew New Age Health Spa Makes 6 servings 329 calories per serving 2 tsp. olive oil 1 medium onion 3 garlic cloves, chopped 1 cinnamon stick .25 tsp. saffron .25 tsp. red pepper flakes 1 bay leaf Pinch ground cloves .5 large fennel bulb (6 oz) sliced thinly 1 red bell pepper, large dice 1 yellow bell pepper, large dice 1.75 cups red tomato, large dice .5 cup basic vegetable stock .5 cup water 3 cups chick peas, cooked, drained and rinsed 3 tbsp. parsley, chopped for garnish 3 cups cooked brown rice 1. Add 2 tsp. of olive oil to a hot saucepan. 2. Cook the onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf and cloves over a low heat until the onions are soft (about 6-8 minutes). 3. Add the fennel, red and yellow peppers, and cook for 5 more minutes. 4. Add tomatoes, stock, water and chick peas. Cover and simmer for about 5 more minutes or until peppers are tender. 5. Garnish with parsley and serve over brown rice.
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